Fontina, Spinach, And Onion Crêpes
- About 1 tablespoon butter or margarine
- 2 onions (1 lb. total), peeled and thinly sliced
- 1 teaspoon caraway seed
- 1 package (10 oz.) frozen chopped spinach, thawed
- 3 cups shredded fontina cheese (3/4 lb.)
- Salt
- 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.
- Squeeze excess liquid from spinach. Mix spinach with onions. Add 2 1/2 cups of the cheese and salt to taste; mix well.
- Lay crepes slightly apart on a counter, pale side up. Spoon equal amounts of spinach filling down center of crepes; roll to enclose.
- Set filled crepes, seams down and side by side, in a buttered shallow 3-quart casserole (9 by 13 in.).
- Bake in a 375u0b0 regular oven or 350u0b0 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.
butter, onions, caraway seed, fontina cheese, salt
Taken from www.myrecipes.com/recipe/fontina-spinach-onion-crpes (may not work)