Caramelized Onion, Corn and Brie-stuffed Crêpes

Caramelized Onion, Corn and Brie-stuffed Crêpes
  • 5 crêpes
  • 0:25 Preparation
  • 0:35 Cooking
  • 1:30 Total Time


Add all
  • crêpe batter

  • 1/2 cup
    (125 mL)

    organic whole-wheat flour

  • 1/2 cup
    (125 mL)

    all-purpose flour

  • 1/2 tsp.
    (2 mL)


  • 2


  • 1/4 cups
    (60 mL)

    2% milk

  • 2 Tbsp.
    (30 mL)

    butter, melted

  • filling:

  • 10

    pearl onions, halved

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 1 Tbsp.
    (15 mL)

    butter, melted

  • 1 Tbsp.
    (15 mL)

    liquid honey

  • 2 tsp.
    (10 mL)

    balsamic vinegar

  • 1/4 cup
    (60 mL)

    frozen organic corn kernels

  • 3/4 cup
    (190 mL)

    organic tomato coulis

  • few leaves organic baby spinach

  • 12

    organic brie cheese


In a bowl, combine dry ingredients. In another bowl, beat eggs and milk together and gradually add dry ingredients, whisking vigorously until smooth and the consistency of cream. Stir in butter. Pour into a large measuring cup. Cover and let rest 30 minutes. Stir batter before using.

Preheat a lightly oiled 10-in. (25-cm) pan over medium heat. Pour 1/3 cup (80 mL) batter into the pan, tilting the pan to cover the whole bottom with batter.

Cook until bottom is golden brown, about 90 secondes. Flip and cook 40 seconds. Repeat process to make more crêpes. Oil pan as required between crêpes.

Filling: in a large skillet over medium-low heat, melt butter and oil and brown onions 5 - 10 minutes, stirring often. Add honey and balsamic vinegar. Cover and cook 5 minutes or so over low heat to caramelize onions.

Stir in corn, tomato coulis and spinach.

Preheat oven to 350°F (180°C).

Spoon some onion mixture onto each crêpe and add a slice of brie.

Roll crêpes up, enclosing filling. In a buttered baking dish, place crêpes in a single layer. Cover and warm 15 minutes.

Source: Metro