Caramelized Onion Crepes with Parmesan Cream and Truffle Oil

Crepes

1. Blend the all-purpose flour (120 g1 cup), large eggs (2), milk (300 ml1¼ cups), melted butter (28 g2 tbsp) and salt until smooth. Rest 30 minutes.

2. Heat an 8-inch (20 cm) nonstick pan over medium heat and brush with butter. Pour in about 3 tbsp batter and swirl it thin. Cook about 1 minute, until the edges lift, then flip and cook 20 seconds more. Stack on a plate and repeat with the rest.

Caramelized onions

1. Melt the butter (45 g3 tbsp) in a wide pan, add the yellow onions (4) and salt, and cook over medium-low heat, stirring now and then, until deep golden and jammy, 45 to 60 minutes. Add a spoonful of water whenever the bottom catches.

2. Stir in the fresh thyme leaves (1 tsp) and deglaze with the sherry or wine.

Parmesan cream sauce

1. Melt the butter (40 g3 tbsp), whisk in the all-purpose flour (35 g¼ cup) and cook 1 to 2 minutes without browning.

2. Gradually whisk in the whole milk (600 ml2½ cups) and simmer, whisking, until it coats a spoon, about 5 minutes. Off the heat, stir in the finely grated Parmesan (60 g¾ cup) and nutmeg, and season with salt and white pepper.

Assemble

1. Keep the sauce warm over low heat, whisking now and then; thin it with a splash of milk if it gets too thick to pour.

2. Rewarm the onions. Warm the crepes, either stacked under foil over a pot of simmering water or a few seconds each in the dry pan.

3. Fill each crepe with 2 to 3 tbsp onions, fold or roll, and set two on each warm plate.

4. Spoon over the hot sauce and finish with a little extra Parmesan, a few drops of truffle oil and the snipped fresh chives. Serve right away.