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Receta Fontina, Spinach, And Onion Crepes
by Global Cookbook

Fontina, Spinach, And Onion Crepes
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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

  1. 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.
  2. Squeeze excess liquid from spinach. Mix spinach with onions. Add in 2 1/2 c. of the cheese and salt to taste; mix well.
  3. Lay crepes slightly apart on a counter, pale-side up. Spoon equal amounts of spinach filling down center of crepes; roll to enclose.
  4. Set filled crepes, seams down and side by side, in a buttered shallow 3-qt casserole (9 by 13 inches).
  5. 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.
  6. This recipe yields 4 main-dish servings.
  7. Comments: If making up to 1 day ahead, cover and chill; bake uncovered.