Gevulde Pannekoek (Meat-Filled Pancake)
For the batter:
1 cup (250 ml) all-purpose flour
2 eggs
1+1/2 cups (375 ml) milk
1/2 tsp (2 ml) salt
Combine all ingredients in an electric blender and blend at high speed
for 30
seconds. Scrape down the sides of the blender and blend again for 15
seconds,
until the batter is smooth. To make by hand, stir the eggs and flour
together
in a mixing bowl and gradually add the milk and the salt, whisking until
smooth. Either way, allow the batter to rest at room temperature for 30
minutes
before using.
For the filling:
4 Tbs (60 ml) butter
2 Tbs (30 ml) finely chopped onion
1 cup (250 ml) (about 1/4 lb, 125 g) finely chopped fresh mushrooms
1 lb (500 g) lean ground beef or pork
1/3 cup (80 ml) flour
2 cups (500 ml) chicken or beef stock, fresh or canned
2 tsp (10 ml) fresh lemon juice
1/4 tsp (1 ml) ground nutmeg
1 tsp (5 ml) salt
Freshly ground black pepper to taste
2 tsp (10 ml) melted butter
Melt 2 tablespoons (30 ml) of the butter in a heavy skillet over
moderate
heat.
Add the onions and cook until they are soft but not brown. Add the
mushrooms
and cook for 10 to 15 minutes, stirring frequently, until most of the
liquid in
the pan has evaporated. Do not allow the mushrooms to brown. Add the
chopped
meat and cook, mashing it with a wooden spoon, until all traces of pink
disappear. Scrape the entire contents of the pan into a sieve,
discarding the
liquid. In a separate saucepan melt the remaining 2 tablespoons (60 ml)
of
butter over moderate heat. Stir in the flour and mix thoroughly (this
mixture
is called a roux). Pour in the chicken or beef stock and stir constantly
with a
whisk until the sauce comes to a boil and thickens considerably. Reduce
the
heat to low and simmer for 5 minutes, stirring frequently. Add the lemon
juice,
nutmeg, salt, and pepper. Remove from the heat and stir in the meat
mixture.
Taste and adjust the seasoning. Cover loosely with foil to keep warm.
Just before serving heat a heavy 8 inch (20 cm) skillet over moderate
heat
until a drop of water steams for 2 seconds before it evaporates. Brush
the pan
with half the melted butter and immediately pour in half the pancake
batter.
Tip the pan gently from side to side to evenly coat the bottom of the
pan.
Cook
for 3 to 4 minutes, until the top of the pancake is dry and the bottom
is
golden brown. Remove the pancake to a serving platter using a spatula,
putting
the "uncooked" side up. Repeat the process to make another pancake.
Spread the
meat filling evenly over the first pancake and place the second pancake
"uncooked" side down on top of the meat mixture. You may want to place a
plate
over the skillet and, grasping both the plate and the skillet firmly,
invert
them both in order to turn the second pancake "uncooked" side down. Cut
into
pie-shaped wedges and serve immediately. Serves 4 to 6.