Caramelized Mixed Onion Crepe with Roasted Garlic and Thyme
You'll be surprised at how 'sweet' these onions become when caramelized down and folded between creamy roasted garlic and herbs!
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!