Yield
Makes 4 main-dish servings

Notes: If making up to 1 day ahead, cover and chill; bake uncovered.

How to Make It

Step 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

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

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

Set filled crêpes, seams down and side by side, in a buttered shallow 3-quart casserole (9 by 13 in.).

Step 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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