“This caramelized onion crepe is one of my favorite things to make. I serve it at home for my family and friends, and it’s been a staple at my restaurant for 20 years. I like to throw a fried egg and some peppers in there and have it for breakfast.”
Sweet Onion Filling Cut the onions in half and thinly slice them. Put the onions in a large cold pan with the butter, olive oil, and a pinch of salt. Place over the lowest possible heat and cook for 2 to 2 ½ hours, stirring occasionally to avoid sticking and burning. The onions should be deep brown. If they are pale or you can’t wait, increase the heat to medium and cook until deeply browned. Spread out the onions in a single layer on a sheet pan and let cool.
Crepe In a bowl, whisk together the flour, milk, eggs, and grape seed oil until very smooth. Season lightly with salt and pepper and a touch of nutmeg. Place pan over low heat. When hot, ladle in enough batter to cover the bottom of the pan in a thin layer. Cook the crepe for about 1 minute, or until you can flip it over without breaking it. Flip and cook for another 30 seconds. Remove the crepe from the pan and let cool. Repeat with the remaining batter, letting the crepes cool in a single layer. You should have about 4 crepes.
Preheat the oven to 500F. When the crepes and onions are completely cool, lay a crepe on a work surface. Spread about 1/3 cup of the onion mixture evenly over the surface. Roll up the crepe and cut crosswise into slices about ½ inch to 1 inch thick.
Arrange the slices, with a cut side down, on a sheet pan. Repeat with the remaining crepes and onion mixture. Lightly sprinkle the slices with Parmesan. Bake for 5 to 6 minutes, or until crispy.