Quick Recipe Version (TL;DR)
Quick Ingredients
- Crepes: 1 cup (120 g) all-purpose flour, 1 1/2 cups (360 ml) whole milk, 2 large eggs, 2 tbsp (28 g) unsalted butter (melted) + more for pan, 1/4 tsp kosher salt, 1 tsp Dijon mustard (optional)
- Caramelized onions: 2 large yellow onions (about 600 g), 2 tbsp (28 g) unsalted butter, 1 tbsp olive oil, 1/2 tsp kosher salt, 1 tbsp balsamic vinegar
- Steak: 1 lb (450 g) flank steak or sirloin, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp Worcestershire sauce, 1 tbsp olive oil
- To finish: 4 oz (115 g) blue cheese or gorgonzola (crumbled), 2 cups (60 g) arugula, freshly ground black pepper
Do This
- 1. Whisk crepe batter; rest 20 minutes.
- 2. Slowly caramelize onions in butter + oil, 35–45 minutes; finish with balsamic.
- 3. Sear steak 3–5 minutes per side to 130°F (54°C); rest 10 minutes; slice thin.
- 4. Cook 4 crepes in a buttered 10-inch skillet, about 45–60 seconds per side.
- 5. Fill each crepe with steak, jammy onions, and blue cheese; fold.
- 6. Warm folded crepes on a sheet pan at 325°F (163°C) for 8–10 minutes.
- 7. Top with arugula and lots of black pepper; serve hot.
Why You’ll Love This Recipe
- Big steakhouse flavors in a cozy, handheld crepe format.
- Caramelized onions turn sweet and jammy, balancing the tangy blue cheese.
- Great for a special brunch-for-dinner (or an easy dinner party main).
- Most components can be prepped ahead, then warmed and assembled fast.
Grocery List
- Produce: 2 large yellow onions, arugula
- Dairy: whole milk, unsalted butter, blue cheese or gorgonzola, eggs
- Meat: 1 lb (450 g) flank steak or sirloin
- Pantry: all-purpose flour, olive oil, kosher salt, black pepper, balsamic vinegar, Worcestershire sauce, Dijon mustard (optional)
Full Ingredients
Savory Crepes (4 large)
- 1 cup (120 g) all-purpose flour
- 1 1/2 cups (360 ml) whole milk
- 2 large eggs
- 2 tbsp (28 g) unsalted butter, melted (plus 1–2 tsp more for the pan as needed)
- 1/4 tsp kosher salt
- 1 tsp Dijon mustard (optional, for a slightly savory tang)
Jammy Caramelized Onions
- 2 large yellow onions (about 600 g total), halved and thinly sliced
- 2 tbsp (28 g) unsalted butter
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1 tbsp balsamic vinegar
Steak Filling
- 1 lb (450 g) flank steak or sirloin steak
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp Worcestershire sauce
- 1 tbsp olive oil
To Assemble and Serve
- 4 oz (115 g) blue cheese or gorgonzola, crumbled
- 2 cups (60 g) arugula
- Freshly ground black pepper, to finish
Step-by-Step Instructions
Step 1: Make the crepe batter (and let it rest)
In a medium bowl, whisk together the flour and kosher salt. In a separate bowl (or a large measuring cup), whisk the milk, eggs, and Dijon mustard (if using) until smooth.
Pour the wet ingredients into the flour and whisk until you have a smooth batter. Whisk in the melted butter. The batter should be thinner than pancake batter and pour easily.
Let the batter rest at room temperature for 20 minutes. This helps the flour hydrate and makes the crepes more tender.
Step 2: Caramelize the onions until sweet and jammy
Heat a large skillet over medium-low heat. Add the butter and olive oil. Once the butter melts, add the sliced onions and kosher salt, tossing to coat.
Cook, stirring every 3–5 minutes, for 35–45 minutes, keeping the heat low enough that the onions soften and brown slowly without burning. If they start to stick or brown too fast, reduce the heat slightly.
When the onions are deeply golden and very soft, stir in the balsamic vinegar and cook for 1 minute more. Turn off the heat and set aside.
Step 3: Season and sear the steak
Pat the steak dry with paper towels. Season both sides evenly with the kosher salt and black pepper, then rub with the Worcestershire sauce.
Heat a cast-iron skillet (or heavy pan) over medium-high heat for 2 minutes. Add the olive oil. When it shimmers, add the steak and sear for 3–5 minutes per side, depending on thickness, until the internal temperature reaches 130°F (54°C) for medium-rare.
Transfer the steak to a cutting board and let it rest for 10 minutes. Slice very thinly against the grain. (Thin slices are key so the crepe folds easily and eats tender.)
Step 4: Cook the crepes
Heat a 10-inch nonstick skillet over medium heat for 1 minute. Lightly butter the pan (use about 1/2 tsp per crepe as needed).
Pour in about 1/3 cup (80 ml) batter, immediately tilting and swirling the pan so the batter coats the bottom in a thin, even layer.
Cook until the top looks mostly set and the edges lift easily, about 45–60 seconds. Flip and cook the second side for 20–30 seconds. Slide onto a plate. Repeat to make 4 crepes, stacking them as you go.
Step 5: Fill and fold the crepes
Preheat the oven to 325°F (163°C). Line a sheet pan with parchment paper.
Lay one crepe flat. Add a quarter of the sliced steak to the center, then spoon on a quarter of the caramelized onions. Sprinkle with 1 oz (about 1/4 of the total) crumbled blue cheese.
Fold the crepe into quarters (or fold like a burrito-style rectangle if you prefer). Repeat with the remaining crepes.
Step 6: Warm the filled crepes so the cheese softens
Place the folded crepes on the prepared sheet pan. Warm in the oven for 8–10 minutes, just until heated through and the blue cheese is slightly softened.
If you want a slightly crisp exterior, you can move the crepes to a dry skillet over medium heat for 30–60 seconds per side after warming.
Step 7: Finish with arugula and black pepper
Transfer warm crepes to plates. Top each with a small handful of arugula (about 1/2 cup per serving), letting the greens lightly wilt from the heat.
Finish with generously freshly ground black pepper. Serve immediately while hot.
Pro Tips
- Slice steak thinly against the grain: This keeps each bite tender and helps the crepe fold without tearing.
- Go low and slow on onions: True caramelized onions take 35–45 minutes; rushing leads to bitter, uneven browning.
- Crepe pan temperature matters: If crepes tear, the pan may be too cool; if they brown too fast, reduce heat slightly.
- Blue cheese balance: For a milder flavor, use 2–3 oz (60–85 g) instead of 4 oz, or mix half blue cheese with a mild melty cheese.
- Keep crepes warm: Stack cooked crepes and cover loosely with foil while you finish the batch.
Variations
- Mushroom add-in: Sauté 8 oz (225 g) sliced mushrooms in 1 tbsp butter until browned, then layer them in with the onions.
- Spicy kick: Add 1/4 tsp crushed red pepper to the onions in the last 5 minutes of cooking.
- Different greens: Swap arugula for baby spinach or frisée; finish with a tiny squeeze of lemon if you like extra brightness.
Storage & Make-Ahead
Make-ahead: Caramelize the onions up to 3 days ahead (refrigerate airtight). Cook the steak up to 24 hours ahead and slice once chilled for ultra-thin slices. Crepe batter can be made and refrigerated for up to 24 hours; whisk before cooking.
Store: Keep leftover filled crepes in an airtight container in the refrigerator for up to 2 days. Store arugula separately so it stays crisp.
Reheat: Warm on a sheet pan at 325°F (163°C) for 10–12 minutes, or in a covered skillet on low heat for 4–6 minutes until hot.
Nutrition (per serving)
Approximate, per 1 filled crepe (1/4 of recipe): 670 calories, 36 g protein, 41 g carbohydrates, 39 g fat, 16 g saturated fat, 2 g fiber, 6 g sugar, 980 mg sodium.
