Mesquite Crêpes with Onion Filling and Leek Broth | PBS Food

Mesquite Crêpes with Onion Filling and Leek Broth

Chef Roxsand Scocos uses complex flavors in these Native American mesquite crepes.


Yield: 12 servings



  • For the Crepes:
  • ½ cup all-purpose flour
  • ½ cup mesquite flour (substitute buckwheat flour)
  • 3 eggs
  • 1-1/3 cups whole milk
  • 1 tablespoon unsalted butter, melted
  • For the Filling:
  • 2 heads elephant garlic
  • 2 tablespoons plus ½ cup olive oil
  • 1 cup iitoi onion bulbs (substitute 1cup Cipolline, Maui, or WallaWalla, cut into eighths)
  • 8 red scallions (substitute green onions), green tops intact
  • Salt and freshly ground black pepper to taste
  • 1 cup pearl onions, peeled
  • 1 cup 1-inch pieces leeks (white part only)
  • 2 cups white wine
  • 2 tablespoons chopped marjoram or Greek oregano
  • For the Leek Broth:
  • 1 tablespoon olive oil
  • 1 leek, white part only, washed well and finely chopped
  • ½ cup dry white wine
  • 1 tablespoon chopped marjoram or Greek oregano
  • 2 cups chicken stock
  • 4 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste
  • 1½ cups crumbly cheese, such as queso cotija or asiago
  • Sprigs of fresh marjoram or Greek oregano, for garnish


  1. For the Crepes: In a large bowl, whisk together all the ingredients. Allow to rest for 20 minutes.
  2. Heat a crêpe pan or 8-inch skillet over medium-high heat.
  3. Lightly coat the pan with butter or nonstick cooking spray. Add about 2 tablespoons of the batter to the hot pan and swirl the pan so the batter evenly coats the bottom.
  4. Put the pan back over the heat and cook the crêpe until the bottom side is lightly browned; flip over and cook the other side.
  5. Remove the crêpe to a plate. Repeat with the remaining batter until all is used. The crêpes can be made ahead, wrapped in plastic wrap, and refrigerated.
  6. For the Filling: Preheat the oven to 400°.
  7. Cut the tops (stem end) off the heads of garlic to expose the individual cloves. Place on a piece of aluminum foil and coat with 1 tablespoon olive oil. Wrap well and bake until tender, about 1 hour.
  8. Remove from the oven and squeeze the bulbs out onto a plate or into a bowl.
  9. Set aside pan, and cook onions until they are fork tender, 20 to 25 minutes.
  10. Remove the cover and add the grilled chopped scallions, roasted garlic cloves, white wine, and herbs. Raise the heat to high and cook until the liquid is gone, 25 to 30 minutes.
  11. Break the whole pearl onions with the back of a fork. The filling is now ready for the crepes or can be ref refrigerated, covered, up to a day ahead of time.
  12. For the Leek Broth: Heat the olive oil in a skillet over medium-high heat. Sauté the chopped leeks until tender, about 5 minutes.
  13. Add the white wine; raise the heat to high and cook until the pan is nearly dry, 3 to 5 minutes.
  14. Add the herbs and stock and cook until the liquid is reduced to about 1 1/3 cups, another 10 minutes.
  15. Whisk in the butter. Strain and season with salt and pepper to taste; keep warm. The sauce will be quite thin, but will have a delicate leek flavor.
  16. Assembly: Lay a crepe out on a work surface. Spoon about 1/3 cup hot filling along the center of the crepe and sprinkle 1 tablespoon crumbled or grated cheese on top of the filling; roll the crepe into a cylinder around the filling and cheese and place on a serving plate. Spoon about 2 tablespoons of the broth around each filled crepe; sprinkle another tablespoon of cheese over the crepe and garnish with a sprig of herb.
  17. Repeat with the remaining crepes and filling. Serve immediately.


For onions, salt them when you first start to cook them. Salt draws out their moisture and brings up their sweetness. Be sure to cook the onions until they start to brown. Color equals flavor.
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