Pannequets Recipe - Cooking Index
Pannequets Recipe - Cooking Index
A specialty of Androuet, a Cheese Restaurant in Paris, France.
Courses: Starters and appetizers| Beer Batter | ||
| 2 | Eggs | |
| 1 | Salt | |
| 1/2 cup | 31g / 1.1oz | Flour - sifted |
| 1/4 cup | 59ml | Flat beer |
| Pancake Batter | ||
| 1 cup | 62g / 2.2oz | Flour - sifted |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Egg | |
| 1 | Egg yolk | |
| 1 1/4 cups | 296ml | Milk |
| 1 tablespoon | 15ml | Butter - melted, cooled |
| Bechamel Sauce | ||
| 2 tablespoons | 30ml | Butter |
| 1/4 cup | 15g / 0.5oz | Flour - sifted |
| 3/4 cup | 177ml | Milk |
| 1 | Bay leaf | |
| 1/2 oz | 14g | Onion - finely chopped |
| 1 | Mace | |
| 2 | Parsley stalks | |
| Filling | ||
| 7 oz | 198g | Camembert cheese - cubed, chilled |
| 1 teaspoon | 5ml | Dry mustard |
| 2 tablespoons | 30ml | Butter - for pancakes |
| Oil - for frying |
For Beer Batter: Beat eggs until light and frothy. Add salt. Sprinkle in flour, then add beer and beat until lump free. Set aside for 2 hours.
For pancake batter: Combine flour, salt, and pepper in medium bowl. Make a well in center and add 1 egg and 1 yolk and milk, beating gradually. Add melted butter, beat well and set aside in cool place for 2 hours.
For Bechamel Sauce: Melt 2 tablespoons butter in small pot on medium-low heat. Remove from heat and stir in flour. Return to heat and cook for 5 minutes; do not let brown. Remove from heat again and gradually stir in milk. Add bay leaf, onion, mace, and parsley stalks. Increase heat and boil for 3 minutes to thicken sauce, stirring constantly. Turn to a low simmer to keep warm until serving.
For Filling: Add 3/8 cup bechamel sauce to half the beer batter. Reserve remaining sauce and batter for another use. Add camembert and cream together well. Mix in mustard.
Melt remaining 2 tablespoons butter in omelet pan. Add to pancake batter and beat well. Return pan to heat and add a thin layer of batter to pan. Loosen sides from pancake and cook until underside is lightly browned. Flip and cook the other side. Repeat, making 4 pancakes. Chill pancakes.
Preheat oil in deep fryer to 375 degrees. Divide cheese mixture between pancakes. Fold pancakes over to enclose filling. Place packages 1 at a time into hot oil and cook until golden brown, about 4 minutes. Drain on paper towels and serve immediately.
This recipe yields 2 servings.
Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0146) - from the - TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.