Onion and Cumin Crepe

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Onion and Cumin Crepe

 

2 tablespoons extra-virgin olive oil

1 large sweet onion, halved lengthwise, thinly sliced and separated into

half-rings, about 2 1/2 cups

1 teaspoon ground cumin

1 garlic clove, crushed through a press

salt and freshly ground black pepper

3 large eggs

1/4 cup milk

1/4 cup unbleached all-purpose flour

mixed green salad, optional

 

Heat the oil over medium-low heat in a medium (10-inch) nonstick skillet. Add

the onion and cook, stirring, until browned, about 12 minutes. Stir in the

cumin, garlic, salt and pepper to taste; cook, stirring, for 1 minute. Spread

the mixture out in an even layer; remove from the heat.

Whisk the eggs and milk in a small bowl until blended. Add the flour and 1/2

teaspoon salt and whisk just to blend; set aside.

Place the skillet over medium heat. When the onions are sizzling, add the batter

and tilt the pan to cover the onions evenly. Adjust the heat to medium-low and

cook until the crepe is set and nicely browned on the bottom, 4 to 5 minutes.

Using 2 spatulas, carefully turn the crepe. Or, if preferred, place a large

plate over the skillet and, using a large towel to protect your hands, invert

the skillet onto the plate and then slide the pancake back into the hot skillet.

Cook the other side for 1 to 2 minutes to brown.

Turn the crepe out onto a plate. To serve, cut into wedges, and serve topped

with salad, if desired.

Makes 2 to 4 servings.