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Ingredientes
- 1 Tbsp. butter or possibly margarine - (about)
- 2 x onions - (1 lb total) peeled, and thinly sliced
- 1 tsp caraway seed
- 1 pkt frzn minced spinach - (10 ounce) thawed
- 3 c. shredded fontina cheese - (3/4 lb) Salt to taste
- 8 x Thin Crepes, 6" or possibly 7" dia (see recipe)
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 4 servings | |
| Calories 383 | |
| Calories from Fat 251 | 66% |
| Total Fat 28.63g | 36% |
| Saturated Fat 17.43g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 723mg | 30% |
| Potassium 378mg | 11% |
| Total Carbs 9.13g | 2% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.82g | 3% |
| Protein 23.99g | 38% |
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