Recipe courtesy of Graham Kerr


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
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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 filling:

7 ounces Camembert Cheese, cubed and chilled

1 teaspoon dry mustard

2 tablespoon butter

Oil, to fry


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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