1.   Butter a flameproof earthenware casserole or heavy saute pan of a size to just hold the endive.

2.   For the biggest chunks, crack the peppercorns by rolling a heavy saute pan over them, back and forth, while bearing down.

3.   Heat the oil in a heavy saute pan over medium heat.

4.   Heat the olive oil in a heavy saute pan.

5.   In large cast-iron pan or other heavy saute pan, heat olive oil over medium-high heat until hot but not smoking.

6.   In large cast-iron or other heavy saute pan, heat vegetable oil over medium-high heat until hot but not smoking.

7.   Lacking a nonstick pan, you can use a heavy saute pan and brush the bottom with a little butter between cooking each crepe.

8.   Meanwhile, heat the butter and canola oil in a heavy saute pan.

9.   Melt half the butter in a heavy saute pan, add the onions, and saute over medium-low heat until limp and golden.

10.   Melt the butter in a heavy saute pan.