French-Mexican Caramelized Onion and Goat Cheese Crepes with Pico de Gallo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Crepes filled with sweet caramelized onions, creamy goat cheese, and a fresh pico de gallo topping. This mexican-inspired breakfast ready in about 35 minutes combines flour, eggs, milk into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 360 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup flour
• 2 eggs
• 1 cup milk
• 1/2 cup onions
• 50g goat cheese
• 2 tbsp pico de gallo
• 1 tbsp butter

Instructions

1. Step 1: In a large mixing bowl, whisk together 1 cup flour, 2 eggs, and 1 cup milk until smooth, then stir in 1 tbsp melted butter. Let the batter rest for 10 minutes to allow the flour to hydrate. Tip: If the batter is too thick, add 1-2 tbsp water to achieve a pourable consistency.
2. Step 2: Heat a non-stick skillet over medium-high heat, then add 1 tbsp butter. Once the butter is melted and shimmering, pour about 1/4 cup of batter into the pan, swirling it to coat the bottom. Cook for 1-2 minutes until the edges are golden brown and easily lifted with a spatula, then flip and cook for another 1-2 minutes. Transfer to a plate and repeat with the remaining batter. Tip: Keep the crepes warm in a low oven (170°F/75°C) while assembling.
3. Step 3: Thinly slice 1/2 cup onions into 1/8-inch rounds. In the same skillet, melt 1 tbsp butter over medium heat, then add the onions. Cook, stirring occasionally, for 15-20 minutes until the onions are deep golden brown and caramelized, with a sweet, syrupy texture. Tip: Avoid stirring too frequently during the first 10 minutes to allow the onions to caramelize properly.
4. Step 4: For each crepe, spread 2 tbsp of the caramelized onions over the center, then top with 50g softened goat cheese. Fold the crepe in half, then in half again to create a half-moon shape. Place on a serving plate.
5. Step 5: Spoon 2 tbsp pico de gallo over each crepe, ensuring even coverage. Serve immediately while warm, with any remaining pico de gallo on the side for additional garnish. Tip: For a crispier texture, briefly toast the assembled crepes in a dry skillet for 30 seconds before adding the pico de gallo.