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.
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
Recipes and photos reprinted by permission.
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