American hamburger crepes, honey-glazed onions and goat cheese

Beyond traditional crepes, there's a world of original crepes to discover. Today I bring you a savory crepe that's incredibly tasty: American burger crepe with honeyed sweet onion and goat cheese. A winning combination!

Crepes are a very easy batter-based preparation. I strongly encourage you to watch how it's made and enjoy them sweet or savory. To make them, you only need a crepe pan, which is nothing more than a pan with a wide surface and low sides that make flipping easier. The important thing is that, before you pour the batter, the crepe pan is very hot.

Thanks to the touch of mustard and Worcestershire sauce, the burger's meat flavor is really emphasized. The honeyed caramelized onion provides a delicious contrast with the burger. And finally the goat cheese, which brings together all those textures and flavors to make a perfect bite.

Here is the step-by-step. I hope you enjoy it!

Ingredients

For the crepe:

• 3 medium eggs
• 250 ml whole milk
• 2 tsp olive oil
• 130 gr wheat flour
• 1 tsp sugar
• A pinch of salt

For the filling:

For the burger (for 4 large burgers or 6 medium):

• 450 gr minced beef, pork, or mixed
• Salt
• Pepper
• 1 egg yolk
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• A few parsley leaves

• Goat cheese log
• 1 sweet onion
• 1 tsp mild honey
• Oil

Preparation

Preparation of the crepe batter:

1. In a bowl, add all the ingredients and mix with a ball whisk to avoid lumps and to prevent air from entering the batter (or with an electric whisk). Once mixed, let rest for at least half an hour so the flour hydrates.
2. After the resting time, put the crepe pan on the heat until it's very hot. Pour a ladle of crepe batter, spread it across the surface (you can use a crepe rake) and wait until the edges separate or lift slightly — a good indicator that the batter is cooked on one side. Use a crepe spatula to lift and flip it. Wait until it's cooked on that side as well and transfer the crepe to a plate.
3. Make all the crepes until the batter is finished. You can keep the crepes warm by covering them with a cotton cloth.

Preparation of the American burger:

1. In a bowl, place the meat and season with salt and pepper to taste.
2. Separate the white from the yolk and beat the yolk. Add it to the meat (the white firms the meat, so it's better not to add it).
3. Add a tablespoon of mustard and one of Worcestershire sauce, and mix to incorporate all the ingredients.
4. Chop some parsley and add it to the mixture. Adjust salt if necessary and continue mixing with a spatula until everything is well integrated.
5. With a couple of spoons, your hands, or a burger press, form the patties.
6. Heat a cast-iron griddle or a cast-iron skillet, add a little oil, and sear the burgers on both sides.

Preparation of the honeyed onion:

1. Chop the onion very thin.
2. Heat a pan or the Balti Dish over medium heat, add a splash of oil and add the onion. Let it cook slowly.
3. When the onion begins to become translucent, add a tablespoon of rosemary honey or another mild honey. Mix and let it cook a few more minutes.

Assembling the crepe:

1. You have the crepes, the onion, and the burger ready.
2. Cut some very thin slices of goat cheese.
3. Make a radial cut in the crepe (from the center toward one edge). To the right of the cut place the burger. In the quarter of the crepe above the burger, add the goat cheese, and in the quarter of the crepe to the left of the cheese, spread the onion.
4. With the ingredients placed on the crepe, it's time to fold it: fold the empty quarter (without ingredients) upward, covering the quarter with the onion. Gather that folded quarter and fold it to the right, covering the goat cheese. Finally, fold it down, covering the burger. You'll see clearly how to do it in the video.

Notes

• To make the crepe, today I used the non-stick crepe pan with a beech handle from De Buyer, but you'll see all available options in the Crepe Pans section.
• The honeyed onion is a practical way to sweeten the onion and give it a very aromatic touch, which pairs exceptionally well with fish and meats. It will be a fabulous complement to any everyday dish!
• With this recipe you also have how to make authentic American burgers. Whether you combine them in crepes or not, they are super easy burgers to make and very flavorful. You can use that part of the recipe any day.

Tomorrow, February 2, is World Crepe Day. Will you make the one I made or what will you make? Happy Crepe Day!