Best Caramelized Onion And Cheddar Cheese Crepe Recipes

17 BEST SAVORY CREPES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a savory crepe in 30 minutes or less!

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Steps:

• Method 1. Melt 75g butter in the microwave or in a small pan on the hob, then set aside to cool slightly. Sift the flour into a large mixing bowl, then add a pinch of salt. Whisk lightly to combine. 2. Crack the eggs into a separate bowl and beat together. Make a well in the centre of the flour and pour in half the beaten egg. Whisk together to make a thick paste. Pour in 1/3 of the milk and whisk again till smoothly combined. Whisk in the remaining eggs, then whisk in the remaining milk with the melted butter. You should have a smooth batter that's the consistency of single cream. Cover the bowl with a clean tea towel and set aside for 1 hr to rest. 3. While the batter rests, caramelise the onions. Peel and finely slice the onions. Pick the thyme leaves off their sprigs. Set a medium pan on a low heat and melt 1 tbsp butter in the pan. Add the onions and thyme leaves and season with a pinch of salt. Gently fry for 30-40 mins, stirring occasionally, till the onions are meltingly soft and browned. This is a slow process but you do get soft, sticky onions at the end. Pop a lid on the pan and set the caramelised onions to one side. 4. Coarsely grate the Comté and Gruyère. Set your oven to a low heat and pop a heatproof plate in there to keep warm. 5. Put a frying pan on a medium heat to warm up for 2-3 mins. Add 1-2 tsp butter and swirl round the pan to melt it. Give the batter a quick whisk to make sure it's evenly mixed. Add a couple of tablespoons or half a ladle of batter to the pan and swirl to coat the base - the crêpe should be thin and lacy, so don't use too much batter. Fry for 2-3 mins, loosening the edges of the crepe with a spatula or palette knife. When the edges have browned, flip the crêpe over and cook for 1-2 mins till golden brown underneath. Slide onto the plate and keep warm in the oven. Repeat till you've used up all the batter. You should make around 8-10 crêpes. 6. To serve, pop a crêpe on a warm serving plate and sprinkle over a little grated cheese. Top with a spoonful of caramelised onions, then fold the crêpe in half, then fold it into quarters. You can pop the stuffed crêpes back into the oven for a few mins to melt the cheese, or serve straight away, garnished with a pinch of thyme leaves. 7. Batter & Batter The batter will keep in the fridge in a sealed tub for 2-3 days, if you don't want to make all the crêpes at the same time.

RONDELé® BY PRéSIDENT® CRêPES WITH CARAMELIZED ONIONS AND HERBS

Steps:

• Crêpe Batter Directions Combine the eggs, yolks and milk in a bowl. In a separate bowl, combine the flour and powdered sugar. Slowly whisk in the egg-and-milk mixture in 4 or 5 editions to avoid lumps. Strain the batter to remove any lumps and reserve the batter overnight.
• Crêpe Cooking Directions Add about 3 tbsp. of the batter to the pan and swirl to cover the bottom of the pan. Cook until the bottom of the crêpe is golden (about 1-2 minutes). Then loosen the crêpe's edges with a spatula, flip it and cook for another minute.

CARAMELIZED ONION AND WHITE CHEDDAR MAC

Steps:

• Preheat the oven to 400 degrees F.
• Cook the macaroni in boiling water until al dente according to the package instructions, then drain and set aside.
• Fry the bacon in a dry skillet over medium heat, turning several times, until almost crisp, about 10 minutes. Remove and set aside. Pour away all but 2 tablespoons of the bacon grease. Return the skillet to the heat and add the garlic, onions and thyme. Season with a pinch of salt and pepper, then cook over medium-low heat until the onions are golden and caramelized, 12 to 15 minutes.
• While the onions cook, make the cheese sauce for the macaroni. Melt 4 tablespoons of the butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Cook the flour, stirring, for a minute or so. Continue to whisk as you add the milk, then the heavy cream. Cook until thick and bubbling, 8 to 10 minutes. Add the Cheddar and processed cheese, stirring until completely melted. Taste and season with salt and pepper as needed. Stir in the cooked macaroni until completely coated.
• Add half of the onion mixture to a 9-by-13-inch baking dish. Top with half of the macaroni mixture. Repeat with another layer of onions and the remaining macaroni mixture. Dot the top with the goat cheese.
• Chop the bacon and toss with the panko breadcrumbs, oregano, rosemary, melted butter and a pinch of salt. Sprinkle over the top of the dish. Bake until bubbly and golden, about 20 minutes.

CARAMELIZED ONION-CHEDDAR RUGELACH

Steps:

• Preheat the oven to 375˚ F. Line a baking sheet with parchment paper. Melt the butter with 1 tablespoon water in a small skillet over medium heat. Add the onion, sugar and a pinch of salt; cook, stirring occasionally, until deep golden brown and very tender, 20 to 25 minutes. Stir in a few grinds of pepper and the thyme. Transfer the caramelized onion to a plate to cool.
• Unroll the pie dough on a work surface and scatter the caramelized onion all over. Top with the candied walnuts and cheese. Cut into 16 wedges (a pizza cutter works great here), then roll up each wedge starting at the wide end. Arrange on the baking sheet with the pointed tip face down. Lightly beat the egg yolk with 2 teaspoons water; brush on the dough.
• Bake until the rugelach are golden brown, 25 to 30 minutes. Let cool on the baking sheet. Serve warm or at room temperature.

CARAMELIZED ONION AND CHEDDAR CHEESE CREPE

Steps:

• To make the crepes, in a medium bowl whisk together the flours, xanthan gum, and salt. Add the coconut oil, rice milk, and hot water and stir with a rubber spatula until a thin batter forms.
• Heat a low-sided 8-inch skillet or crepe pan over medium-high heat. Add 1/8 teaspoon coconut oil to the skillet and brush to coat the bottom of the skillet. Pour 1/3 cup batter into the pan and rotate it so the batter coats the entire surface. Cook the crepe until the top is dry, about 1 minute. Slide the spatula under the crepe and flip it. Cook until golden, about 1 minute more, and transfer the crepe to a cooling rack or a plate. Repeat with the remaining batter.
• To make the filling, in a large sauté pan melt 1 tablespoon of the coconut oil. Add the onion and cook until soft and nearly translucent, about 4 minutes. Add the salt, pepper, and cheese and cook until the cheese is melted.
• Lay the crepe on a work surface and spread a layer of filling over the crepe. Sprinkle with a dash more salt and close the crepe. Continue until all the crepes are dressed. Serve immediately.

CRUSTLESS CARAMELIZED ONIONS AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Heat butter and olive oil in a skillet over medium-high heat; cook and stir onion in the heated butter-olive oil until onions soften, about 10 minutes. Transfer onion to a plate to cool.
• Whisk cream, eggs, salt, and black pepper in a bowl; stir in mozzarella cheese, Parmesan cheese, and onion. Pour mixture into the prepared baking dish.
• Bake in the preheated oven until eggs are set and a knife inserted in the center comes out clean, about 35 minutes.