Ingredients
2 tsp Extra-virgin olive oil
¼ cup Red onion minced (about 1/4 medium red onion)- 3 oz Spinach leaves (fresh) about 3 packed cups
1 tsp Lemon juice freshly squeezed; measure 1 teaspoon
Kosher Salt to taste
Black pepper freshly ground, to taste- 2 oz Feta cheese crumbled
- 4 basic crepes cooked
1 tsp Butter unsalted- Fresh herbs, such as parsley, chervil, tarragon, or chives minced
Equipment
Instructions
- Warm the olive oil over medium heat. Cook the onion, stirring, until softened, about 4 minutes. Add the spinach in handfuls, allowing each to wilt before adding more. Stir in the measured lemon juice and season to taste with salt and pepper. Transfer to a bowl and fold in the feta.
- Spread one-quarter of the filling over half of each cooked crepe. Fold the empty half over the filling, then fold again into quarters.
- Melt the butter in the skillet over medium heat. Brown the filled crepes on both sides until the filling is hot and the edges are crisp, working in batches if necessary. Garnish with the herbs and serve promptly.
Notes
Makes 4 filled crepes for 2 servings. The estimated time starts with cooked crepes and excludes making the crepe batter and shells. Taste before adding extra salt because feta is salty.
