Рецепт Fontina, Spinach, And Onion Crepes

Ингредиенты
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Инструкции
- In a 5- to 6-qt pan over medium heat, combine 1 Tbsp. butter, onions, caraway, and 1/2 c. water. Cover and stir occasionally till onions are very limp, 10 to 15 min (add in a few more Tbsp. water if liquid evaporates before onions are ready), then uncover and stir often till liquid evaporates. Remove from heat.
- Squeeze excess liquid from spinach. Mix spinach with onions. Add in 2 1/2 c. 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-qt casserole (9 by 13 inches).
- Bake in a 375 degree regular oven or possibly 350 degree convection oven till warm in center, 15 to 20 min. Sprinkle remaining cheese in a band down center of crepes. Return to oven and bake till cheese melts, about 3 min. With a wide spatula, transfer crepes to plates. Add in salt to taste.
- This recipe yields 4 main-dish servings.
- Comments: If making up to 1 day ahead, cover and chill; bake uncovered.