Notice: Undefined index: HTTP_ACCEPT_ENCODING in /home/cookingindex/public_html/includes/dbconnect.php on line 6
Pannequets Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasPannequets Recipe - Cooking Index

Pannequets

A specialty of Androuet, a Cheese Restaurant in Paris, France.

Courses: Starters and appetizers
Serves: 2 people

Recipe Ingredients

  Beer Batter
2   Eggs
1   Salt
1/2 cup 31g / 1.1ozFlour - sifted
1/4 cup 59mlFlat beer
  Pancake Batter
1 cup 62g / 2.2ozFlour - sifted
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Egg
1   Egg yolk
1 1/4 cups 296mlMilk
1 tablespoon 15mlButter - melted, cooled
  Bechamel Sauce
2 tablespoons 30mlButter
1/4 cup 15g / 0.5ozFlour - sifted
3/4 cup 177mlMilk
1   Bay leaf
1/2 oz 14gOnion - finely chopped
1   Mace
2   Parsley stalks
  Filling
7 oz 198gCamembert cheese - cubed, chilled
1 teaspoon 5mlDry mustard
2 tablespoons 30mlButter - for pancakes
  Oil - for frying

Recipe Instructions

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.