After watching the "How to Make Crêpe Batter" tutorial, you’ll see how fairly basic it is. As I mentioned in the video, I first learned how to make crêpes in kintergarten back in France, and I haven’t forgotten since then. After a little practice, you’ll be able to adjust the quantities of liquid (milk, alcohol or citrus juice) by eyeballing until the perfect consistency is reached (see video).
You can fill the crêpes with many possible ingredients. This savory version contained pearl onions that I glazed in Marsala wine, brown sugar, butter and truffle balsamic vinegar. It wouldn’t be the same without a bit of cheese, so I started with a thin layer of Gruyère and topped the onions with a sprinkle of French feta.
1. Info for Glazed Pearl Onion Crepe Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 10
- Calories: unavailable
2. Ingredients for Glazed Pearl Onion Crepe Recipe
- 10 crêpes, omitting the sugar
- 3 tablespoons olive oil
- 4 tablespoons Marsala wine
- 3 tablespoons truffle balsamic vinegar (or your favorite balsamic vinegar)
- 7 tablespoons light brown sugar
- 7 tablespoons unsalted butter
- 1 (10-ounce) bag pearl onions, peeled (see tips)
- 10 ounces Gruyère cheese, shredded
- 1 teaspoon salt
- ½ teaspoon black pepper, freshly ground
- 2 tablespoons French feta cheese, crumbled
- 3 tablespoons curly parsley, chopped
- For the glazed pearl onions: In a saucepan, heat 2 tablespoons canola oil. Add the whole pearl onions. Add 2 cups of water; the water should barely cover the pearl onions. Bring to a boil then lower to a gentle simmer; cook, covered, for about 30 minutes, stirring occasionally. Salt (1 teaspoon) half-way through the cooking process (it will bring out the natural flavor of the onions and they’ll be more tender) and keep stirring every now and then so the onions don’t stick to the bottom of the pot.
- In a small pan, combine 1 tablespoon brown sugar and the balsamic vinegar. Bring to a boil and thicken for 1 minute. Turn off the heat and set aside.
- Check the liquid; once it has reduced, the texture of the pearl onions should be soft but they shouldn’t fall apart. Transfer to a plate. Add the Marsala wine, bring to a boil, then reduce to medium-low. Add 4 tablespoons butter. When the butter melts, add the remaining brown sugar. Reduce for about 5 minutes. Return the pearl onions, drizzle with the truffle balsamic glaze and let the liquid thicken. Turn off the stove once the onions are glazed (about 5-8 minutes). Add 1 tablespoon parsley. Adjust seasoning if necessary.
- Place your crêpe pan (or any flat pan) over medium heat. Grease it with a little butter using a silicone brush. Re-heat the crêpe in the pan for a minute. Lower the heat and flip the crêpe. Add a thin layer of Gruyère in the center; that way the melted cheese will seal the pores in the crêpe. Cover with the glazed onions. Sprinkle Feta cheese. Cover with a lid and let the Gruyère melt over low heat for about 1-2 more minutes.
- Garnish with parlsey. Using a spatula, fold the edges of the crêpe in on all 4 sides by about 2 to 3 inches; this leaves a few pearl onions exposed.
- Repeat the same procedure with the remaining crêpes.
- Crêpes are traditionally accompanied by apple cider served in stoneware cups and sweet crêpes sprinkled with granulated sugar for dessert.
- Bon appétit!