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  Added: Apr 11, 2006  •  Visited (868)  •  Print version Print this recipe (72)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Meat-Filled Pancake
(Gevulde Pannekoek)
What You Need:
  • 1 cup all-purpose flour
  • 2 eggs
  • 1½ cups milk
  • ½ teaspoon salt

  • 4 tablespoons butter
  • 2 tablespoons finely chopped onions
  • 1 cup finely chopped fresh mushrooms (about ¼ pound)
  • 1 pound lean ground beef
  • 1/3 cup flour
  • 2 cups chicken stock, fresh or canned
  • 2 teaspoons strained fresh lemon juice
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 2 teaspoons melted butter

  • How To Cook:
    1. Combine the 1 cup of flour, eggs, milk and ½ teaspoon of salt in the jar of an electric blender and blend at high speed for 30 seconds. Turn off the machine, scrape down the sides of the jar with a rubber spatula, and blend again for about 15 seconds, or until the pancake batter is smooth.

    2. To make the batter by hand, stir the flour and eggs together in a mixing bowl and gradually stir in the milk and salt. Beat with a wire whisk or a rotary or electric beater until the batter is smooth. In either case, set the batter aside at room temperature to rest for about 30 minutes before using it.

    3. Meanwhile, in a heavy 8-to 10-inch skillet, melt 2 tablespoons of butter over moderate heat. When the foam begins to subside, add the onions and, stirring frequently, cook for 1 or 2 minutes, until they are soft but not brown.

    4. Drop in the mushrooms and, stirring frequently, cook for 10 to 15 minutes, or until most of the liquid in the pan has evaporated.

    5. Lower the heat if necessary to prevent the mushrooms from browning. Add the beef and, mashing frequently with the back of a spoon to break up any lumps, cook until all traces of pink disappear.

    6. Scrape the entire contents of the pan into a sieve set over a bowl and drain. Discard any liquid that accumulates in the bowl.

    7. In a separate 8- to 10-inch skillet, melt the remaining 2 tablespoons of butter over moderate heat. With a wooden spoon, stir in the 1/3 cup of flour and mix thoroughly.

    8. Pour in the chicken stock and, stirring constantly with a whisk, cook over high heat until the sauce comes to a boil and thickens heavily.

    9. Reduce the heat to low and simmer for about 5 minutes, then whisk in the lemon juice, nutmeg, 1 teaspoon of salt and a few grindings of black pepper.

    10. Remove the skillet from the heat, stir in the drained meat mixture, and taste for seasoning. Cover loosely with foil to keep warm.

    11. Just before serving, heat an 8-inch skillet over moderate heat until a drop of water flicked into it steams for 2 seconds before it evaporates.

    12. Brush the pan with 1 teaspoon of the melted butter and immediately pour in half the pancake batter, tipping the pan gently from side to side so that the batter covers the bottom evenly.

    13. Cook for 3 or 4 minutes, until the top of the pancake is dry and the bottom is golden brown. Loosen the side of the pancake with a metal spatula and carefully slide it out of the pan onto a heated serving platter, "uncooked" side up.

    14. Quickly brush the pan again with the remaining melted butter, pour in the rest of the batter and make a second pancake in the same manner. When the bottom is brown, loosen it with the spatula.

    15. Place an inverted plate over the skillet and, grasping skillet and plate firmly together, turn them upside down. The pancake should slip out of the skillet, browned side up.

    16. Spread the meat filling over the first pancake, smoothing it evenly with a spatula and carefully slide the second cake directly on top of it. Cut into pie-shaped wedges and serve at once.
    Serving Size: 4
     This recipe is also available in:
    Cuisine » Europe » Netherlands
    Main Ingredient » Meat & Poultry » Beef
    Dish » Appetizers


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