Caramelized Mixed Onion Crepe with Roasted Garlic and Thyme
Mix up your weekend brunch routine by trading in the sweet of syrup for the sweet from these caramelized onions! A great take on a savory treat that leaves you every bit as satisfied!
All in the wrist. Ok, this isn’t a tennis match, but the expression holds true-the technique with how you hold and operate the skillet is a real key here in the success of this dish! While crepes and pancakes are great cousins, a fundamental difference is their thickness. The water in this recipe helps to thin down the batter, along with the melted butter, making it easier to spread across the pan. When scooping some batter into the skillet, a rotating motion of the wrist to let the batter spread to each edge will help a lot to create a thinner layer than allowing it to seep out on its own. More than just a fancy culinary move for sure!
The Unexpected Sweet. If you haven’t had really great slow cooked onions, you are in for a sweet treat (literally!). The star of this dish is the filling, so take your time with this step and don’t be afraid to double the recipe below to overflow these crepes with onions! The trick is in a low heat, and constant turning. If the temperature gets too hot, it will start to brown the outside of the onions, which is what we want to avoid. By keeping the heat much lower, a translucent affect is created and the onions slowly get amber brown, opening up the sweetness that’s naturally found inside. You will be surprised at how soft and delicious these golden gems taste as the sweet filling in this otherwise savory breakfast dish!
Hosting brunch for a crowd? Here are some other great dishes to try:
Easy Crustless Kale and Mushroom Quiche
Nettle Crepes with Goat Cheese, Shiitake Mushrooms and Mint
Kohlrabi and Carrot Fritters with a Cilantro Lemon Sauce
Keto Air-Fried Scotch Eggs with a Curry Dijon Sauce
Chive and Goat Cheese Stuffed Tomatoes
Have you made any fantastic brunch recipes that you’d like to share? Comment below!!
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Enjoy!
Caramelized Mixed Onion Crepe with Roasted Garlic and Thyme
Equipment
- Kitchen knife
- Skillet
- Wide Spatula
- Mixing bowls
- Spatula or spoon
Ingredients
Crepe
- 1 cup Flour
- 2 large Eggs
- 1/2 cup Milk
- 1/2 cup Water
- 2 tbsp Melted Butter
- Pinch of Salt
Filling
- 2 oz Cream Cheese (room temperature)
- 3 cloves Roasted Garlic Premade (see notes)*
- 3 sprigs Fresh Thyme
- 1 tbsp Heavy Whipping Cream (optional)
- 1 small Yellow Onion
- 1 medium Shallot
- 2 stalks Green Onion
- 2 tsp Olive Oil
- 1 tbsp Butter
- 1/2 cup Pine Nuts
Instructions
- In skillet, warm a bit of oil and lightly toast pine nuts until a nice golden brown. Place on a paper towel to absorb any excess oil. Set aside.
- In mixing bowl, combine cream cheese, roasted garlic, and 2 sprigs of thyme, mixing together well. Use a little heavy cream to create a thinner texture if desired. Set aside.
- In large mixing bowl, combine flour and eggs, and mix well. Add in milk and water, and as mixing, continue to add melted butter a a few dashes of salt. Prepare crepes using skillet and wide spatula to create large, thin pancakes, and stack on a plate. Cover with a towel to keep warm.
- In skillet on a medium-low setting, warm oil and butter. Add sliced yellow onions, shallots and green onions and stir well until all are coated. Continue to slowly cook, stirring constantly, to create a caramelized affect of golden brown and very tender.
- To plate, take a warm crepe and spread a thin layer of the cream cheese mixture on the inside. Add a few scoops of the caramelized onions and fold. If your ingredients have become cool, place the folded crepes on a baking sheet and warm for a few minutes so all warm.
- Remove and plate, topping with a few more onions, a scoop of the cream mixture, pine nuts, and remaining thyme for garnish. Enjoy!
- *To roast garlic, turn oven to 400. Slice the top of a bulb of garlic off, so each clove is exposed. Set on a square of tinfoil and drizzle with olive oil and a pinch of salt. Wrap in tin foil and placing on a baking dish, cook for about 45 minutes. Allow to cool. This bulb can be stored in the refrigerator for about a week for use in many recipes, including this one!
