Caramelized Onion Crepes with Honeyed Blue Cheese Sauce
Apr 13, 2016 in austin food & wine fest, brunch, dinner, easter brunch ideas, entertaining, fall recipes, lunch, meatless, recipes, spring recipes. Read the original on: LocalSavour
Caramelized Onion Crepes with Honeyed Blue Cheese Sauce ~ It’s been a bit quiet over here on the ole blog, not because I haven’t been busy (believe me!) but because I have been busy and in a bit of a food blogging funk. Don’t worry we are still eating and cooking at home most days but I am in need of a big break. I’ve been working on my Textiles Project as well as gearing up to start a new project as of late –– but more on that later. What I can tell you is that things are starting to heat-up for the spring, and food events galore are happening around these parts. One of my favorite events this time of year is the Austin Food & Wine Festival –– not only filled with talented chefs, delicious food, copious amounts of alcohol but wonderful people are involved in staging such a fun time to be had by all. One thing that still makes my mouth water to this day is the ridiculously amazing dish from Chef Monica Pope –– O-M-G that Honeyed Blue Cheese Sauce was the sauce of all sauces and made you want to lick the plate clean. In honor of her, the upcoming festival, and THAT sauce … I made these Caramelized Onion Crepes with Honeyed Blue Cheese Sauce. Serve them up for brunch, lunch or dinner or keep them all to yourself.
Seriously, these are dang good.
Start with your golden crepes.
Make your onions.
Assemble together, then drizzle with a little (or a LOT) of this HOLY MOLY Honeyed Blue Cheese Sauce.
Grab your fork(s) and dive in.
Caramelized Onion Crepes with Blue Cheese Sauce
| Servings | Prep Time |
| 6- 8 servings | 10-15minutes |
| Cook Time |
| 35-40minutes |
|
|
Ingredients
for the crepes
- 1cup all-purpose flour
- 2large eggs
- 1/2cup milkI use 2%
- 1/2cup waterplus extra if needed for thinning
- 2Tablespoons unslated buttermelted
- 1/4teaspoon sea salt
for the sauce
- 1cup heavy cream
- 1cup white wineor water
- 1cup blue cheesecrumbled
- 1large clove garlicpeeled and minced
- 1Tablespoon shallotsminced
- 1Tablespoon olive oil
- 2-3Tablespoons honey
- salt and pepperto taste
for the onions
- 2large onions I used yellow, peeled and quartered
- 3cups water
- 1/4cup brown sugar
- 1/2teaspoon kosher salt
Instructions
for the crepes
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.If needed add a bit more (1-2 Tbs) water for thinner consistency. Heat a lightly oiled small pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side for about 1 minute. Remove from heat and repeat until batter is gone. Add your favorite filling and serve hot.
for the sauce
- Place a medium sauce pan over medium high heat and add in olive oil. Next, add in garlic and shallots and let cook for 30 seconds. Then, slowly add in white wine (or water) and continue to stir. Then add in the cream. Let it cook for a 2-3 minutes while stirring on occasion. Sauce should start to thicken and reduce as that starts to happen add in blue cheese and continue to stir. Cook for another 2 minutes, then remove from the heat. Add in salt and pepper to taste then finish with honey.
for the onions
- Add onions, water, brown sugar and salt into a heavy duty pan and place over medium high heat. Gently stir together then allow to cook for 20-30 minutes until water begins to reduce and onions begin to soften. Give another stir and continue to cook for another 5-10 minutes or until water is gone from the pan. Remove from heat and begin to assemble the crepes.
- Place a few crepes at a time onto a flat surface. Top each one with 2 Tablespoons of the onions, then fold into half and then half again. Place onto a serving plate and drizzle a Tablespoon of sauce over each. Continue the process until they are all made then serve.
Read the original on: LocalSavour
LocalSavour, elizabeth van huffel
A seasonal, farmers market inspired, family friendly recipe website.
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