Brunch Crepes

Buckwheat CrÃªpes Are Filled With Caramelized Onions in This Brunch Favorite — Photo:
Hugh Davison

Active Time:

1 hr 40 mins

Total Time:

2 hrs 40 mins

Yield:

8 servings

Folded around umami-packed caramelized onions, crème fraîche, and fried eggs, these lacy crêpes from chef Kat Turner of Highly Likely in Los Angeles get a hint of nuttiness from buckwheat flour. Plan ahead to give the crêpe batter time to rest in the fridge — this hands-off step allows the flour to fully hydrate, giving the crêpes a delicate and tender texture. The real star of the dish is the sweet caramelized onions, which are enhanced with white miso and spicy, fruity gochugaru.

Frequently asked questions

Is buckwheat flour gluten-free?

Yes, buckwheat flour is naturally gluten-free. However, these crêpes also contain all-purpose flour, which is not gluten-free. A little gluten in the batter makes the crêpes easier to work with. Gluten holds the thin pancakes together as you flip and fold them.

What do I do if my caramelized onions start to burn?

If your onions start to stick to the pan or darken too quickly, add a tablespoon of water to the pan and allow the steam to loosen any stuck bits from the pan. The steam will also help to soften the onions but will momentarily halt the browning process. Be sure to allow the water to fully evaporate so the onions can continue to caramelize. Here's a step-by-step guide to making caramelized onions.

Notes from the Food & Wine Test Kitchen

Crêpes can be finicky by nature — trying to nail the paper-thin pancake without tearing it can take practice. This recipe yields enough batter to make 10 crêpes, leaving a little room for error. Pick the best eight crêpes to assemble, and enjoy the remaining two as a snack.

Suggested pairing

Pair these crêpes with crisp, Loire-style white, such as Lang & Reed Chenin Blanc.

Make ahead

The crêpe batter can be stored in an airtight container in the refrigerator for up to 24 hours. The miso-caramelized onions can be stored in an airtight container in the refrigerator for up to three days; warm before assembling crêpes.

Cook Mode (Keep screen awake)

Ingredients

Crêpe batter

1 cup whole milk, plus more as needed
3 1/4 ounces buckwheat flour (about 3 1/4 ounces)
1/2 cup all-purpose flour (about 2 1/8 ounces)
1/2 cup water
2 large eggs
1 tablespoon unsalted butter, melted, plus more for skillet
1 teaspoon kosher salt

Miso-caramelized onions

3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
3 large sweet onions, thinly sliced (about 10 cups)
1/3 cup (2 2/3 ounces) Shaoxing wine or sake
1 tablespoon white miso
1 1/2 teaspoons gochugaru or crushed red pepper

Fried Eggs

1/4 cup unsalted butter (2 ounces), divided
8 large eggs
1/2 teaspoon kosher salt, divided

Additional Ingredients

3/4 cup crème fraîche, divided
4 teaspoons furikake, divided

Directions

Make the crêpe batter

Combine milk, buckwheat flour, all-purpose flour, 1/2 cup water, eggs, butter, and salt in a blender, and process until smooth, 20 to 30 seconds, stopping to scrape down sides as needed. Cover and chill at least 2 hours or up to 24 hours.
Make the miso-caramelized onions

Heat butter and oil in a large skillet over medium-high until butter is melted and beginning to foam, 1 to 2 minutes. Add onions, and cook, stirring occasionally, until onions begin to soften, 8 to 10 minutes. Reduce heat to medium, and cook, stirring often, until onions are very soft and caramelized, about 1 hour. Whisk together Shaoxing wine, miso, and gochugaru in a small bowl until miso is dissolved. Pour miso mixture into skillet, and cook, stirring constantly, until wine is fully reduced, 2 to 3 minutes. Remove from heat. Cover and keep warm.
Cook the crêpes

Heat a 12-inch nonstick skillet over medium-high. Stir crêpe batter. (It should be the consistency of half-and-half. If necessary, stir in additional milk to thin batter.) Lightly grease skillet with butter, and add 1/4 cup crêpe batter. Quickly swirl skillet to evenly coat bottom. Cook until sides of crêpe release from skillet and bottom is lightly golden, about 1 minute and 30 seconds. Flip crêpe, and cook until lightly browned, about 1 minute. Transfer crêpe to a plate. Repeat process with remaining batter to yield 10 crêpes, buttering skillet between batches. Keep crêpes covered with a clean kitchen towel to keep warm. Wipe skillet clean.
Make the fried eggs

Add 2 tablespoons butter to cleaned skillet, and heat over medium-high until foamy. Crack 4 eggs into skillet, spacing apart evenly. Sprinkle eggs evenly with 1/4 teaspoon salt. Cook until whites are set with golden edges and yolks are runny, 2 to 3 minutes, basting tops of whites occasionally with butter. Transfer to a plate. Repeat process with remaining 2 tablespoons butter, remaining 4 eggs, and remaining 1/4 teaspoon salt.
Assemble the crêpes

Working with 1 crêpe at a time, spread 2 heaping tablespoons miso-caramelized onions along center of crêpe. Top onions with 1 1/2 tablespoons crème fraîche and 1 egg. Sprinkle with 1/2 teaspoon furikake. Fold right side of crêpe over filling at an angle; fold left side over top, forming a triangle with a point at the bottom and egg peeking through top. Transfer crêpe to a serving plate. Repeat process with remaining crêpes, onions, crème fraîche, eggs, and furikake. Serve immediately.