Savory Chicken Liver Crepes with Caramelized Onions

1.Prepare the Crepes: In a medium bowl, whisk together the flour and salt. In a separate bowl, whisk the eggs, milk, and water until combined. Gradually whisk the wet ingredients into the dry ingredients until just smooth. Whisk in the 2 tablespoons of melted butter. Cover the batter and let it rest at room temperature for at least 15 minutes.

2.Caramelize the Onions: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-low heat. Add the sliced onions and sugar. Cook slowly, stirring occasionally, for 15 to 20 minutes, until the onions are deeply golden brown and sweet. Remove the onions from the skillet and set aside.

3.Cook the Livers: Increase the heat in the same skillet to medium-high. Add the chicken livers and season generously with salt, pepper, and dried thyme. Cook for 3 to 4 minutes per side until nicely browned on the exterior but still slightly pink inside. Do not overcrowd the pan; cook in batches if necessary.

4.Deglaze and Finish Filling: If using, pour the sherry or brandy into the hot pan and scrape up any browned bits (fond). Let it reduce by half (about 1 minute). Reduce the heat to low, stir in the heavy cream and the reserved caramelized onions. Simmer gently for 1 minute until the sauce thickens slightly. Taste and adjust seasoning.

5.Cook the Crepes: Heat a 6-inch non-stick skillet or crepe pan over medium heat. Lightly brush the pan with melted butter. Pour about 1/4 cup of batter into the center, immediately tilting and swirling the pan so the batter coats the bottom evenly in a thin layer. Cook for 1 to 2 minutes until the edges are lacy and the bottom is lightly golden. Flip and cook for about 30 seconds more. Slide onto a plate and repeat with the remaining batter, stacking the crepes.

6.Assemble and Serve: Place a portion of the liver and onion mixture down the center of each crepe. Fold the crepe into quarters or roll it up tightly. Arrange two or three filled crepes per plate and garnish immediately with fresh thyme leaves.