Crepes are like pancakes without any added leavening, very plain and simple. And so versatile you can fill them with many of your favorite flavorful ingredients, even fresh sweet onions. I wanted to make something along the lines of fried onions or fritters, but without all the fuss. So I tried this, and liked it so much I thought I would share it with the world.
In keeping with my simplified and healthy lifestyle I first mixed the batter in a big bowl, then stirred in the sliced onions and poured the whole thing into a skillet of hot oil (grapeseed mixed with some butter for flavor). Not much -- just enough to cover the bottom and keep the pancake from sticking.
I began the cooking with high heat for good browning, but quickly lowered to medium and then medium-low to prevent scorching. It only takes about 3 minutes per side, at most. Just long enough to achieve an attractive golden brown crust.
Then at the end I turned the heat off completely and allowed the onions to cool down a bit in the pan on the stove, continuing to gently cook awhile longer until the onions are tender. I prefer onions that are slightly crunchy, not over-cooked or soggy.
INGREDIENTS:1 large (or 2 small) sweet onions
1/2 cup regular unbleached flour
1/2 tsp. coarse salt
1 large egg
1 cup milk (or half-'n'-half)
2 Tbsp. grapeseed oil
2 Tbsp. butter
Note: When time to turn the pancake or to remove it from the pan, it is very helpful to divide it with your spatula into at least 3-4 portions, as it would be impossible to keep the whole thing together as one. But if you prefer, this recipe is enough to make 3-6 smaller pancakes, instead. I just enjoyed finishing the job very quickly, all at once.
Bring on Brunch w/ Sweet Onion Crepe!