Fontina, Spinach, and Onion Crêpes
Notes: If making up to 1 day ahead, cover and chill; bake uncovered.
How to Make It
Step 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.
Step 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.
Step 3
3
Lay crêpes slightly apart on a counter, pale side up. Spoon equal amounts of spinach filling down center of crêpes; roll to enclose.
Step 4
4
Set filled crêpes, seams down and side by side, in a buttered shallow 3-quart casserole (9 by 13 in.).
Step 5
5
Bake in a 375° regular oven or 350° convection oven until hot in center, 15 to 20 minutes. Sprinkle remaining cheese in a band down center of crêpes. Return to oven and bake until cheese melts, about 3 minutes. With a wide spatula, transfer crêpes to plates. Add salt to taste.
Ingredients
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
Directions
Step 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.
Step 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.
Step 3
3
Lay crêpes slightly apart on a counter, pale side up. Spoon equal amounts of spinach filling down center of crêpes; roll to enclose.
Step 4
4
Set filled crêpes, seams down and side by side, in a buttered shallow 3-quart casserole (9 by 13 in.).
Step 5
5
Bake in a 375° regular oven or 350° convection oven until hot in center, 15 to 20 minutes. Sprinkle remaining cheese in a band down center of crêpes. Return to oven and bake until cheese melts, about 3 minutes. With a wide spatula, transfer crêpes to plates. Add salt to taste.
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