Onion & Cumin Crepe

Onion & Cumin Crepe

A large sweet onion slowly cooked in olive oil until golden and caramelized gives this crepe a nutty dimension. Ground cumin, a familiar flavor in both Mexican and Indian cooking, adds a spicy touch. I like to make a couple of these at a time and serve them in wedges as part of an all-vegetable menu. The pancake is also good cut into squares and eaten as a snack.

Makes one 8- or 9-inch crepe or two 6-inch crepes. 2 to 4 servings.

  • 2 tablespoons extra-virgin olive oil
  • 1 large (about 1 pound) 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)

1. 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.

2. 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.

3. 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.

4. Turn the crepe out onto a plate. To serve, cut into wedges, and serve topped with salad, if desired.

From: Pancakes A to Z
by Marie Simmons
Photos by Richard High
A Chapters Book/Houghton Mifflin, $15.00
96 pages; November 10, 1997
ISBN: 1-57630-04309
Recipes and photos reprinted by permission.


Breakfasts, Brunches & Savory Lunches

"Breakfast in Bed" by Jesse Ziff Cool
"Pancakes A-Z" by Marie Simmons

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.

Arrow to Top

This page modified February 2007

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home