Beef, Onion, and Goat Cheese Pancakes

Ingredients

Ground beef 250 g

Onion 300 g

Honey 1 tbsp

Olive oil 2 tbsp

Lemon juice 1 tsp

Cognac 50 ml

Butter 1 tbsp

Goat cheese 30 g

Salt 1/2 tsp

Ground black pepper 1/2 tsp

Pancakes 3 pcs

Preheat the oven to 200°C (400°F). Peel the onions and cut them into 8 pieces to create large petals. You can mix the onion dressing (1 tbsp honey and 2 tbsp vegetable oil) in a separate bowl and then pour it over the onions, or you can add the honey and butter directly to the onions.

 When separating the onions into individual petals, ensure that each one is evenly coated with the dressing.

Place the onions on a baking sheet or in a baking dish and place in a preheated oven at 200°C (400°F). Bake for 15-20 minutes, until the onions are very soft. Be careful not to over-bake the onions, as this can dry them out and cause them to brown too much.

While the onions are baking, brown the ground meat. Place a frying pan over high heat. Melt 1 tablespoon of butter in the pan, add the ground meat, and fry, stirring, for 1-2 minutes.

When the meat is lightly browned and still half-cooked, pour in the cognac, add salt, stir, and cook until all the liquid has evaporated (this should take no more than 4-5 minutes).

Place 2-3 tablespoons of the mixture in the center of the pancake. Spoon seared beef, top with caramelized onions. Drizzle the filling with lemon juice (just a few drops will do). Place thin slices of goat cheese on top of the onions and sprinkle the crepe with freshly ground pepper.

Enjoy!