A specialty of Androuet, a cheese restaurant in Paris
For beer batter:
- 2 eggs
- Pinch salt
- 1/2 cup flour, sifted
- 1/4 cup flat beer
For pancake batter:
- 1 cup flour, sifted
- Freshly ground salt, to taste
- Freshly ground pepper, to taste
- 1 egg
- 1 egg yolk
- 1 1/4 cups milk
- 1 tablespoon butter, melted and cooled
For bechamel sauce:
- 2 tablespoons butter
- 1/4 cup flour, sifted
- 3/4 cup milk
- 1 bay leaf
- 1/2-ounce onion, finely chopped
- Pinch mace
- 2 parsley stalks
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.
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 F. 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.