Mesquite Crêpes with Onion Filling and Leek Broth

Ingredients

• 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
• 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
• 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

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