Pannequets
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
47
Spice
63
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2
Eggs1 cup
Flour (sifted)1 cup
Beer (flat)1
Egg1
Egg Yolk3 cup
Milk2 tbsp
Butter1
Bay Leaf1 pinch
Mace1 tsp
Dry MustardDirections:
1
For beer batter: Beat eggs until light and frothy
2
Sprinkle in flour, then add beer and beat until lump free
3
Set aside for 2 hours
4
For pancake batter: Combine flour, salt, and pepper in medium bowl
5
Make a well in center and add 1 egg and 1 yolk and milk, beating gradually
6
Add melted butter, beat well and set aside in cool place for 2 hours
7
For bechamel sauce: Melt 2 tablespoons butter in small pot on medium-low heat
8
Remove from heat and stir in flour
9
Return to heat and cook for 5 minutes; do not let brown
10
Remove from heat again and gradually stir in milk
11
Add bay leaf, onion, mace, and parsley stalks
12
Increase heat and boil for 3 minutes to thicken sauce, stirring constantly
13
Turn to a low simmer to keep warm until serving
14
For filling: Add 3/8-cup bechamel sauce to half the beer batter
15
Reserve remaining sauce and batter for another use
16
Add camembert and cream together well
17
Mix in mustard
18
Melt remaining 2 tablespoons butter in omelet pan
19
Add to pancake batter and beat well
20
Return pan to heat and add a thin layer of batter to pan
21
Loosen sides from pancake and cook until underside is lightly browned
22
Flip and cook the other side
23
Repeat, making 4 pancakes
24
Chill pancakes
25
Preheat oil in deep fryer to 375 degrees F
26
Divide cheese mixture between pancakes
27
Fold pancakes over to enclose filling
28
Place packages 1 at a time into hot oil and cook until golden brown, about 4 minutes
29
Drain on paper towels and serve immediately
30
Add salt