CARAMELIZED ONION AND CHEDDAR CHEESE CREPE

Caramelized Onion and Cheddar Cheese Crepe image

Yield makes 12

Number Of Ingredients 14

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Crepe
3/4 cup Bob's Red Mill All-Purpose Gluten-Free Baking Flour
1/4 cup brown rice flour
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1/4 cup melted refined coconut oil or canola oil, plus more for brushing the pan
1/2 cup rice milk
3/4 cup hot water
Filling
2 tablespoons melted refined coconut oil, canola oil, or olive oil
1 cup chopped yellow onion
1/2 teaspoon salt, plus more for sprinkling
1/2 teaspoon black pepper, plus more to taste
1 cup vegan cheddar cheese

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.