Crepe Des Alpes Recipe

Prepare onions

Heat a wide skillet over medium heat. Add 1 tbsp olive oil and 1 tbsp unsalted butter. When butter foams, add the thinly sliced onions and 1/4 tsp salt. Stir to coat.

Cook the onions over medium-low to medium heat, stirring every few minutes. After 10–12 minutes the onions will soften; reduce heat if they begin to stick or brown too quickly.

After 20–30 minutes the onions will be deeply golden and sweet. If desired to speed browning, add 1/2 tsp brown sugar after 10 minutes. If they begin to dry or stick, add up to 2 tbsp water to deglaze the pan and continue cooking.

Taste and adjust seasoning. Remove from heat and set aside to cool slightly. Yield: about 1 cup.

Combine dry ingredients

In a large bowl whisk together 1.25 cups all-purpose flour, 1 tsp granulated sugar and 1/2 tsp fine sea salt until evenly distributed.

Whisk wet ingredients

In a separate bowl or large measuring cup whisk 3 large eggs with 1.25 cups whole milk until smooth. Whisk in 1 tsp vanilla extract and 3 tbsp melted unsalted butter.

Create a smooth batter by slowly pouring the wet mixture into the dry while whisking constantly. Continue whisking until a smooth, thin batter forms. There should be no lumps; the batter will be thinner than pancake batter.

Let the batter rest for 20–30 minutes at room temperature (this relaxes the gluten and yields more tender crepes). If short on time, rest at least 10 minutes.

If batter thickens when resting, whisk in 1–2 tbsp milk to reach a pourable thin consistency.

Heat pan

Place a 9–10 inch nonstick or crepe pan over medium heat. Add a small pat (about 1/2 tsp) of unsalted butter and swirl to coat the surface; wipe excess with a paper towel so the pan is lightly buttered.

Pour about 1/4 cup of batter into the center of the pan and immediately tilt and rotate the pan so the batter spreads into a thin, even circle, roughly 8–9 inches in diameter.

Cook for 45–60 seconds, until the edges lift and the underside is lightly golden. Use a thin spatula to flip and cook the second side for 15–20 seconds until just set. Transfer crepe to a plate and cover lightly with a towel to keep warm. Repeat to make approximately 8–10 crepes (adjust depending on exact volume).

Preheat for melting

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment, or use an oven-safe skillet for finishing.

Place one crepe on the prepared baking sheet or skillet. Sprinkle about 2 tbsp Gruyère and 1 tbsp Comté/Emmental over half of the crepe. Add a spoonful (about 2 tbsp) of caramelized onions and 1 slice of prosciutto (folded to fit). Sprinkle a few thyme leaves and a light crack of black pepper.

Fold the crepe in half over the filling, then fold again into a triangle (or simply roll). Repeat assembly for remaining crepes.

Brush or dot the tops of assembled crepes with a little melted butter. Bake in the preheated oven for 6–8 minutes, until the cheese is melted and crepes are warmed through and lightly golden.

Remove from oven, optionally zest a little lemon over the top for brightness and drizzle with 1 tbsp raw honey or maple syrup if you like the sweet-salty contrast. Garnish with a few extra thyme leaves.

Serve hot. Each assembled crepe contains warm melted Gruyère, caramelized onions and prosciutto — evocative of Alpine flavors.