Fontina, Spinach, And Onion Crêpes

1. 1

   In a 5- to 6-quart pan over medium heat, combine 1 tablespoon butter, onions, caraway, and 1/2 cup water. Cover and stir occasionally until onions are very limp, 10 to 15 minutes (add a few more tablespoons water if liquid evaporates before onions are ready), then uncover and stir often until liquid evaporates. Remove from heat.

2. 2

   Squeeze excess liquid from spinach. Mix spinach with onions. Add 2 1/2 cups of the cheese and salt to taste; mix well.

3. 3

   Lay crepes slightly apart on a counter, pale side up. Spoon equal amounts of spinach filling down center of crepes; roll to enclose.

4. 4

   Set filled crepes, seams down and side by side, in a buttered shallow 3-quart casserole (9 by 13 in.).

5. 5

   Bake in a 375u00b0 regular oven or 350u00b0 convection oven until hot in center, 15 to 20 minutes. Sprinkle remaining cheese in a band down center of crepes. Return to oven and bake until cheese melts, about 3 minutes. With a wide spatula, transfer crepes to plates. Add salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.