Recipe courtesy of Graham Kerr
Pannequets
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- Total: 2 hr 30 min
- Prep: 2 hr 10 min
- Cook: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1995
- Total Fat
- 156 g
- Saturated Fat
- 47 g
- Carbohydrates
- 100 g
- Dietary Fiber
- 4 g
- Sugar
- 14 g
- Protein
- 49 g
- Cholesterol
- 485 mg
- Sodium
- 1597 mg
A specialty of Androuet, a cheese restaurant in Paris
- Total: 2 hr 30 min
- Prep: 2 hr 10 min
- Cook: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1995
- Total Fat
- 156 g
- Saturated Fat
- 47 g
- Carbohydrates
- 100 g
- Dietary Fiber
- 4 g
- Sugar
- 14 g
- Protein
- 49 g
- Cholesterol
- 485 mg
- Sodium
- 1597 mg
Ingredients
For beer batter:
For pancake batter:
For bechamel sauce:
For filling:
Directions
- 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 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.
