Gevulde Pannekoek

Gevulde Pannekoek (gh’fill-deh pun-neh-kook) is an unusual dish of two large pancakes sandwiching a delicious meat mixture. It is served cut into wedges.

4 oz. flour

1 teaspoon salt

1 egg, plus

1 egg yolk

4 fl. oz. milk

Gevulde Pannekoek is a filling dish of pancakes with a savoury stuffing.

2 teaspoons melted butter

1 oz. butter medium-sized onions, finely chopped

1 ½ lb. minced beef

2 oz. mushrooms, wiped clean and sliced

5 fl. oz. double cream

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons chopped parsley

First prepare the batter. Sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour mixture and put the egg and egg yolk into it. Add a tablespoon of milk to the eggs. Stir the eggs and milk with a wooden spoon until they are mixed. Slowly incorporate the flour, adding the remaining milk a little at a time.

Continue mixing until all the flour and half the milk are blended to make a thick batter. Change to a wire whisk or rotary beater and briskly beat the batter, adding the remaining milk. Cover and set aside in a cool place for 30 minutes.

Meanwhile, prepare the filling. In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the onions and fry for 6 to 8 minutes, or until they are soft and golden.

Add the beef and stir well. Fry for 10 minutes, stirring frequently, or until the meat is well browned. Add the mush-rooms and fry for a further 5 minutes. Remove as much liquid as possible from the pan with a bulb baster or spoon.

Stir in the cream, salt, pepper and parsley. Reduce the heat to low, cover the pan and simmer for 20 minutes, stirring occasionally.

Remove the pan from the heat and keep the filling hot.

Heat a medium-sized frying-pan over moderate heat. Lightly grease it with one teaspoon of the melted butter. Pour half the pancake batter into the pan, tipping the pan quickly to spread out the batter evenly. Cook for 2 to 3 minutes, or until the underside of the pancake is golden brown. Turn it over with a palette knife or spatula and cook it for a further 2 minutes. Slide the pancake on to a warmed plate and keep hot.

Grease the pan with the remaining melted butter and pour in the remaining batter. Cook for 3 to 4 minutes and turn it over.

Spread the meat filling over the pan-cake and place the first pancake on top. Remove the pan from the heat and slide the sandwich on to a warmed serving dish. Cut into wedges and serve.

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