French Herb Crêpes with Caramelized Onion & Gruyère Filling

Ingredients

• 4 large yellow onions, thinly sliced
• 3/4 cup buckwheat flour
• 1/4 cup all-purpose flour
• 3 whole eggs
• 1 3/4 cups whole milk
• 4 tablespoons butter, divided
• 1/2 teaspoon salt
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh parsley, chopped
• 2 sprigs fresh thyme, plus extra for garnish
• 1 1/2 cups Gruyère cheese, shredded
• 1 1/2 tablespoons all-purpose flour, for béchamel
• 1 1/4 cups whole milk, for béchamel
• 1/4 teaspoon nutmeg, freshly grated
• 1/4 teaspoon black pepper, freshly ground
• 2 tablespoons olive oil
• 1/4 cup vegetable broth

Instructions

1. 1

   Make crêpe batter: Whisk together buckwheat flour, all-purpose flour, and salt. In another bowl, beat eggs with 1 3/4 cups milk. Combine wet and dry ingredients until smooth. Stir in chopped chives and parsley. Let rest 15 minutes.

2. 2

   Heat a non-stick 8-inch skillet over medium heat. Lightly butter it. Pour 1/4 cup batter, immediately tilt pan to spread thin. Cook 1-2 minutes per side until edges lift easily. Stack cooked crêpes with parchment between each. Makes about 8 crêpes.