Spinach, Caramelized Onion & Bacon Filling
Active Time: 40 minutes
Total Time: 40 minutes • Fills: 12 crêpes
3 tablespoons Schnucks unsalted butter
2 large onions, thinly sliced (about 4 cups)
3/4 pound Schnucks hardwood smoked bacon, cut crosswise into 1/2-inch pieces
1 package (10 ounces) baby spinach
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons Schnucks sour cream (optional)
1. In nonstick 12-inch skillet, melt butter over medium heat. Add onions; cook 25 to 30 minutes or until very soft and caramelized, stirring frequently.
2. Meanwhile, in separate nonstick 12-inch skillet, cook bacon over medium heat 12 to 14 minutes or until crisp, stirring frequently. With slotted spoon, transfer bacon to paper towel-lined plate to drain. Drain all but 3 tablespoons bacon drippings from skillet.
3. To same skillet with drippings, gradually add spinach; cook 4 to 6 minutes or until just wilted and water evaporates, stirring frequently. Stir in salt, pepper, onions and bacon. Makes about 3 cups.
4. To assemble, place 1 crêpe on work surface; spoon about 1/4 cup filling down center of crêpe. Fold sides of crêpe over filling and secure with wooden pick. Repeat with remaining crêpes and filling. Serve topped with sour cream, if desired.
Filling for each crêpe (about 1/4 cup): about 81 calories, 7 g total fat (3 g saturated), 16 mg cholesterol, 249 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g sugars, 3 g protein