These Caramelized Onion and Gruyere Crepes combine sweet, slow-cooked onions and nutty Gruyere in a delicate crepe. They feel elegant yet are surprisingly easy to make at home. Perfect for brunch or a light dinner, the contrast of silky onions, rich cheese, and tender crepe is unforgettable.
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Why You’ll Love This Caramelized Onion and Gruyere Crepes
Sweet & savory symphony: Deep jammy onions and sharp Gruyere create a refined, comforting balance.
Versatile for any meal: Ideal for breakfast, brunch, or dinner, and great for make-ahead convenience.
Foolproof, tender crepes: A tested batter ensures thin, delicate crepes—easy to master with practice.
Luxurious yet light: Satisfying and sophisticated without feeling heavy or overly rich.
Ingredients & Tools
For the Crepes:
- 120 g all-purpose flour
- 2 large eggs
- 300 ml whole milk
- 30 g unsalted butter, melted, plus more for cooking
- 1/4 tsp fine sea salt
For the Filling:
- 3 large yellow onions, thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 150 g Gruyere cheese, freshly grated
- Salt and black pepper to taste
- A pinch of sugar (to help caramelization)
Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a flexible spatula, a whisk, and a medium mixing bowl.
Notes: Don’t use pre-shredded cheese—it won’t melt as smoothly. A little patience and a pinch of sugar help achieve perfect caramelized onions.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 24 g |
| Carbs: | 32 g |
| Fiber: | 3 g |
Serves: 4 (2 crepes per person) | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes
Before You Start: Tips & Ingredient Notes
- Why slice the onions thinly and uniformly? This ensures they all cook at the same rate, preventing some pieces from burning while others are still raw. Use a sharp knife or a mandoline (carefully!) for the best results. The goal is silky, even strands.
- Is the crepe batter rest really necessary? Honestly, yes. Letting the batter rest for at least 30 minutes allows the flour to fully hydrate and the gluten to relax. You’ll notice the difference—the crepes will be much more tender and less likely to tear.
- What’s the deal with Gruyere? Its distinct nutty, slightly salty flavor is what makes this dish so special. If you absolutely must substitute, a good Comté or Emmental will work, but Gruyere is truly the star here.
- Don’t rush the onions! Caramelizing onions is a low-and-slow process. If you try to crank up the heat to speed things up, you’ll just end up with burnt onions, not sweet, caramelized ones. Give them the time they deserve—it’s the heart of the recipe.
How to Make Caramelized Onion and Gruyere Crepes
Step 1: Caramelize the Onions. This is where the magic begins. In your skillet over medium-low heat, melt the butter with the olive oil. Add the thinly sliced onions and a pinch of salt and sugar. The sugar isn’t for sweetness per se, but to kickstart the browning process. Cook, stirring only occasionally, for a good 30-40 minutes. You’ll notice them slowly softening, turning translucent, and then developing a deep, golden-brown color. If they start to stick, you can add a tablespoon of water to deglaze the pan. Stir in the thyme during the last 5 minutes of cooking. Season with black pepper, then set aside.
Step 2: Make the Crepe Batter. While the onions are working their magic, whisk the flour and salt together in your mixing bowl. Create a well in the center and crack in the eggs. Start whisking the eggs, gradually incorporating the flour from the sides. Slowly pour in the milk and the 30g of melted butter, whisking continuously until you have a smooth, thin batter with the consistency of heavy cream. A few small lumps are okay—they’ll dissolve. Let this batter rest for at least 30 minutes. This waiting period is non-negotiable for the most tender crepes.
Step 3: Cook the Crepes. Heat your non-stick skillet or crepe pan over medium heat. Lightly brush with melted butter. The pan is ready when a drop of water sizzles and dances on the surface. Give your rested batter a quick stir. Pour about 1/4 cup of batter into the center of the hot pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 60-90 seconds, until the edges look lacy and the top appears set and matte. You’ll see little bubbles form. Then, slide your flexible spatula underneath and flip! Cook for another 30-45 seconds on the second side, which will have lovely golden spots. Stack the cooked crepes on a plate.
Step 4: Assemble and Melt. Now for the fun part! Lay a crepe flat, golden-spotted side down (this will be the outside). Sprinkle a generous tablespoon of grated Gruyere over one half of the crepe. Top the cheese with a heaping spoonful of your beautiful caramelized onions. The cheese acts as a delicious glue. Carefully fold the empty half over the filling, then fold in half again to form a quarter-circle. You can serve them now, or for extra melty goodness, place the assembled crepes back into the warm skillet for a minute until the cheese is fully melted and gooey.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 3 days.
- Freezer: Freeze unfilled crepes and filling separately for up to 2 months.
- Reviving: Reheat in a dry skillet over low heat or a 300°F oven until warm.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The acidity and freshness cut through the richness of the crepes beautifully, balancing the entire plate.
- Sautéed mushrooms with garlic — An earthy, umami-packed side that complements the sweet onions and nutty cheese perfectly, adding another layer of savory depth.
- A bowl of tomato soup — For the ultimate comfort meal, dip these cheesy crepes into a warm, velvety tomato soup. It’s a classic pairing for a reason.
Drinks
- A dry white wine like Sauvignon Blanc — Its crisp acidity and citrus notes are a fantastic counterpoint to the savory, cheesy filling, cleansing the palate between bites.
- A light-bodied red like Pinot Noir — If you prefer red, choose one with low tannins; its red fruit flavors won’t overpower the delicate crepe and Gruyere.
- Sparkling water with a lemon twist — A non-alcoholic option that provides the same palate-cleansing fizz and brightness, making each bite of crepe taste fresh and new.
Something Sweet
- Fresh berries with a dollop of crème fraîche — The tart berries and creamy, tangy crème fraîche offer a light, refreshing finish that doesn’t feel too heavy after a savory main.
- A square of dark chocolate with sea salt — A simple, elegant way to end the meal. The bitterness of the chocolate and the pop of salt contrast wonderfully with the memory of the savory crepes.
- Classic French lemon crepes — If you’re feeling ambitious, whip up a few sweet crepes with a simple squeeze of lemon juice and a dusting of powdered sugar for a truly French feast.
Top Mistakes to Avoid
- Mistake: Rushing the onions. This is the number one error. High heat will burn the sugars, leaving you with a bitter taste instead of a deep, sweet caramelization. Low and slow is the only way.
- Mistake: Using a batter that’s too thick. If your batter doesn’t easily coat the back of a spoon, it’s too thick. The crepes will be stodgy and pancake-like. Don’t be afraid to add a splash more milk to thin it out.
- Mistake: Flipping the crepe too early. If you try to flip before the top is fully set and the edges are pulling away, you’ll have a torn mess. Wait for those visual cues—it requires a little patience.
- Mistake: Overfilling the crepes. It’s tempting to load them up, but too much filling will make them difficult to fold and can cause the delicate crepe to tear. A little goes a long way.
Expert Tips
- Tip: Make a double batch of caramelized onions. They take time, so why not make extra? They freeze beautifully and are incredible on burgers, pizzas, or stirred into dips. It’s a fantastic time-saver for future meals.
- Tip: Keep cooked crepes warm. If you’re making a full batch, place your stack of cooked crepes on a baking sheet in a 95°C (200°F) oven. This keeps them pliable and warm until you’re ready to assemble and serve.
- Tip: Use the “swirl and tilt” method for perfect circles. Pour the batter into the center of the hot pan, then immediately lift the pan off the heat. Swiftly tilt and rotate it to spread the batter thinly and evenly before it sets. It feels like a little kitchen dance.
- Tip: Grate your own cheese. I know I mentioned it before, but it’s worth repeating. Pre-shredded bagged cheese contains starches that prevent clumping but also prevent it from melting into a smooth, creamy pool. Freshly grated is always superior.
FAQs
Can I make the crepe batter ahead of time?
Absolutely! In fact, it often benefits from a longer rest. You can prepare the batter, cover it, and refrigerate it for up to 24 hours. Just give it a good stir before you use it, as the flour may have settled. The crepes might be even more tender after this extended rest.
My crepes keep tearing. What am I doing wrong?
This usually comes down to one of three things: the pan isn’t hot enough (the crepe sticks before it sets), the batter is too thick, or you’re flipping too early. Make sure your pan is properly preheated, your batter is thin, and you wait until the top is completely matte and the edges are lightly browned before attempting the flip.
Can I freeze the assembled crepes?
You can, but with a caveat. It’s best to freeze the crepes and filling separately. Assemble them after thawing and warming. If you freeze them already assembled, the crepes can become soggy upon reheating. Layer unfilled crepes between parchment paper in a freezer bag for up to 2 months.
What’s the best way to reheat leftover crepes?
The best method is to gently warm them in a dry non-stick skillet over low heat for a minute or two on each side. This helps revive their texture. You can also use an oven at a low temperature (around 150°C / 300°F) for about 10 minutes. Avoid the microwave, as it will make them rubbery.
I don’t have a crepe pan. Can I use a regular frying pan?
Yes, a good non-stick skillet will work just fine! The key features you need are a flat bottom and low, sloped sides, which make it easier to slide your spatula under the crepe for flipping. The size (8-9 inches) is more important than it being specifically labeled a “crepe pan.”
Caramelized Onion And Gruyere Crepes
Master these elegant Caramelized Onion and Gruyere Crepes with our easy recipe. Perfect for brunch or dinner. Get the step-by-step guide now!
Ingredients
For the Crepes
-
120 g all-purpose flour
-
2 large eggs
-
300 ml whole milk
-
30 g unsalted butter (melted, plus more for cooking)
-
1/4 tsp fine sea salt
For the Filling
-
3 large yellow onions (thinly sliced)
-
2 tbsp unsalted butter
-
1 tbsp olive oil
-
1 tsp fresh thyme leaves (or 1/2 tsp dried)
-
150 g Gruyere cheese (freshly grated)
-
Salt and black pepper (to taste)
-
A pinch sugar (to help caramelization)
Instructions
-
Caramelize the Onions. This is where the magic begins. In your skillet over medium-low heat, melt the butter with the olive oil. Add the thinly sliced onions and a pinch of salt and sugar. The sugar isn’t for sweetness per se, but to kickstart the browning process. Cook, stirring only occasionally, for a good 30-40 minutes. You’ll notice them slowly softening, turning translucent, and then developing a deep, golden-brown color. If they start to stick, you can add a tablespoon of water to deglaze the pan. Stir in the thyme during the last 5 minutes of cooking. Season with black pepper, then set aside.01
-
Make the Crepe Batter. While the onions are working their magic, whisk the flour and salt together in your mixing bowl. Create a well in the center and crack in the eggs. Start whisking the eggs, gradually incorporating the flour from the sides. Slowly pour in the milk and the 30g of melted butter, whisking continuously until you have a smooth, thin batter with the consistency of heavy cream. A few small lumps are okay—they’ll dissolve. Let this batter rest for at least 30 minutes. This waiting period is non-negotiable for the most tender crepes.02
-
Cook the Crepes. Heat your non-stick skillet or crepe pan over medium heat. Lightly brush with melted butter. The pan is ready when a drop of water sizzles and dances on the surface. Give your rested batter a quick stir. Pour about 1/4 cup of batter into the center of the hot pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 60-90 seconds, until the edges look lacy and the top appears set and matte. You’ll see little bubbles form. Then, slide your flexible spatula underneath and flip! Cook for another 30-45 seconds on the second side, which will have lovely golden spots. Stack the cooked crepes on a plate.03
-
Assemble and Melt. Now for the fun part! Lay a crepe flat, golden-spotted side down (this will be the outside). Sprinkle a generous tablespoon of grated Gruyere over one half of the crepe. Top the cheese with a heaping spoonful of your beautiful caramelized onions. The cheese acts as a delicious glue. Carefully fold the empty half over the filling, then fold in half again to form a quarter-circle. You can serve them now, or for extra melty goodness, place the assembled crepes back into the warm skillet for a minute until the cheese is fully melted and gooey.04
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