French Crepes with Spinach and Feta

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1/4 cup minced red onion
• 3 ounces fresh spinach leaves
• 1 teaspoon fresh juice from 1 lemon
• Kosher salt and freshly ground black pepper
• 2 ounces crumbled feta cheese
• 4 cooked Basic Crepes
• 1 teaspoon unsalted butter
• Minced fresh herbs, such as parsley, chervil, tarragon, or chives

Directions

1. Warm the olive oil in a 10-inch nonstick, well-seasoned cast iron, or carbon steel skillet set over medium heat until it glints. Stir in the onion and cook until tender, about 4 minutes. Add the spinach by the handful, letting each addition wilt before you add more. Stir in the lemon juice, then season with salt and pepper to your taste. Scrape the mixture into a medium bowl and gently mix in the feta.
2. Set 1 crepe flat on a cutting board, then cover half of it with 1/4 of the spinach and feta filling. Fold the plain half over the filling, and fold the crepe over once more so it becomes a quarter circle. Do the same with the remaining crepes and filling.
3. Put the skillet back over medium heat and drop in the butter, moving the pan so the butter coats the surface as it melts. Add the crepes and cook, shifting the pan now and then, until the bottoms are deeply browned and crisp. Turn them over and brown the second side until crisp. Move the crepes to a serving platter, scatter on the minced fresh herbs, and serve.