Instructions: 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.

Squeeze excess liquid from spinach. Mix spinach with onions. Add 2 1/2 cups of the cheese and salt to taste; mix well.

Lay crepes slightly apart on a counter, pale-side up. Spoon equal amounts of spinach filling down center of crepes; roll to enclose.

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

Bake in a 375 degree regular oven or 350 degree convection oven until hot in center, 15 to 20 minutes. Sprinkle remaining cheese in a band down center of crepes. Return to oven and bake until cheese melts, about 3 minutes. With a wide spatula, transfer crepes to plates. Add salt to taste.

This recipe yields 4 main-dish servings.

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

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