Thin, tender crepes filled with tangy goat cheese and slow-sweet, caramelized onions. Each bite pairs silky cheese, sweet onion ribbons, and a bright hint of lemon. They warm easily in a skillet, so the cheese softens without losing shape. Serve these crepes for a leisurely weekend brunch, a light weeknight dinner, or an elegant starter.
Ingredients
- All-purpose flour (1 cup / 125 g)
- Large eggs (2)
- Milk (1 cup / 240 ml)
- Water (1/4 cup / 60 ml)
- Melted butter (2 tbsp) plus extra for the pan
- Salt (1/4 tsp)
- Yellow onion, thinly sliced (2 medium)
- Olive oil (1 tbsp) and unsalted butter (1 tbsp) for caramelizing
- Fresh thyme leaves (1 tsp) or 1/2 tsp dried thyme
- Fresh goat cheese (4 oz / 115 g), room temperature
- Arugula (2 cups packed)
- Lemon zest (1 tsp) and a squeeze of lemon juice
- Salt and freshly ground black pepper to taste
- Optional: balsamic reduction for drizzling
Instructions
- Make the crepe batter: Whisk flour and salt in a bowl. In another bowl, beat eggs with milk and water, then stir in melted butter. Gradually whisk wet ingredients into the flour until smooth. Let the batter rest at room temperature 20–30 minutes to relax the gluten.
- Caramelize the onions: Heat olive oil and butter in a wide skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until deep golden and sweet, 25–30 minutes. Stir in thyme near the end and adjust seasoning. Transfer to a bowl.
- Prep the filling: Crumble the goat cheese into a bowl and loosen with a fork; add lemon zest and a little black pepper. If you prefer a creamier spread, stir in 1–2 teaspoons of water or milk.
- Cook the crepes: Heat a nonstick 8–10 inch skillet over medium heat and brush lightly with butter. Pour about 1/4 cup batter into the center and tilt the pan to spread a thin circle. Cook 30–45 seconds until the edges lift, flip, and cook 10–15 seconds more. Slide onto a plate and keep warm; repeat with remaining batter (makes about 8 crepes).
- Assemble: Spoon a thin layer of goat cheese down the center of a crepe, top with a spoonful of caramelized onions and a small handful of arugula. Fold or roll the crepe to enclose the filling. Repeat with remaining crepes.
- Finish and serve: Warm assembled crepes briefly in a skillet for 30–60 seconds per side to soften the cheese. Arrange on a platter, squeeze a little lemon juice over the arugula, season with black pepper, and drizzle balsamic reduction if using. Serve immediately.
Tips or Variations
-
- Make the onions ahead and refrigerate up to 5 days; they deepen in flavor.
- Swap goat cheese for ricotta or spread a thin layer of cream cheese for milder tang.
- For a heartier brunch, add thinly sliced prosciutto or a soft-poached egg inside each crepe.
