French Crepes With Spinach And Feta Recipe

• 2 teaspoons (10ml) extra-virgin olive oil
• 1/4 cup minced red onion (about 1/4 medium red onion)
• 3 ounces fresh spinach leaves (about 3 packed cups; 85g)
• 1 teaspoon (5ml) fresh juice from 1 lemon
• Kosher salt and freshly ground black pepper
• 2 ounces (57g) crumbled feta cheese
• 4 cooked
• 1 teaspoon (5g) unsalted butter
• Minced fresh herbs, such as parsley, chervil, tarragon, or chives

1. Heat olive oil in a 10-inch nonstick or well-seasoned cast iron or carbon steel skillet over medium heat until shimmering. Add onion and cook, stirring, until softened, about 4 minutes. Add spinach one handful at a time, cooking until wilted before adding next handful. Add lemon juice and season to taste with salt and pepper. Transfer to a medium bowl and fold in feta cheese.
2. Lay 1 crepe flat on a cutting board and spread 1/4 of spinach/feta mixture over half of crepe. Fold other half over, then fold both halves over to form a quarter circle. Repeat with remaining crepes and filling.
3. Return skillet to medium heat and add butter, swirling until melted. Add crepes and cook, swirling occasionally, until well browned and crisp. Flip crepes and cook on second side until browned and crisp. Transfer to a serving platter, garnish with minced fresh herbs, and serve.

extravirgin olive oil, red onion, fresh spinach leaves, kosher salt, feta cheese, butter, fresh herbs

Taken from www.seriouseats.com/recipes/2017/03/french-crepes-spinach-feta-recipe.html (may not work)