Pancakes with Maasdam Cheese and Béchamel Sauce

Main Dishes • European

Time 45 minutes

Ingredients 23

Servings 7

Description

This recipe was shared with us by Chef John Smith from the menu of a popular American restaurant.

Ingredients

Wheat Flour 10 oz
Buckwheat Groats 5 oz
Wheat Flour 0 oz
Vegetable Oil 5 fl oz
Butter 10 oz
Chocolate eggs 6 pieces
Sugar 5 oz
Ocean salt to taste
Ground Black Pepper to taste
Milk 0 qt
Parmesan Cheese 0 oz
Dijon Mustard 1 teaspoon
Olive Oil 5 fl oz
Orange juice concentrate 0 fl oz
Meyer Lemon Juice 0 fl oz
Honey 2 teaspoons
Ginger Green Wine 1 teaspoon
"Almette cheese with Maasdam cheese" 5 oz
Melted Cheese 5 oz
Arugula 1 bunch
Spinach 1 bunch
Romaine lettuce 1 bunch
Tambov Ham 12 slices

Step-by-Step Guide

Step 1

Take the milk and eggs out in advance so they can warm up to room temperature.

Step 2

In a bowl, pour in 1 liter of milk, add 6 eggs, a pinch of salt, and 90 grams of sugar. Whisk until smooth.

Step 3

Combine the three types of flour: 200 grams of wheat flour, 200 grams of buckwheat flour, and 50 grams of whole wheat flour.

Step 4

Gradually add all the flour to the liquid mixture, mixing thoroughly. Add 200 grams of vegetable oil.

Step 5

Heat a skillet well and grease it with 200 grams of butter.

Step 6

Fry the pancakes on both sides until they are golden brown.

Step 7

Prepare the béchamel sauce. Place a heavy-bottomed pot over low heat. Melt 65 grams of butter in it.

Step 8

Add 65 grams of flour and whisk for about 2 minutes until the mixture forms small bubbles.

Step 9

Gradually add 500 ml of milk, whisking until the sauce is smooth and lump-free.

Step 10

Season with salt and pepper to taste.

Step 11

Increase the heat to medium and bring the sauce to a gentle simmer. Add the parmesan. Continue whisking for another 2 minutes. The finished sauce should have a thick consistency similar to gravy.

Step 12

Prepare the dressing. In a bowl, mix the mustard, honey, and ginger juice. Pour in the orange and lemon juice and whisk until smooth.

Step 13

Next, slowly pour in 100 ml of olive oil while constantly whisking.

Step 14

The dressing is ready.

Step 15

Thinly slice the maasdam, mozzarella, and tambov ham.

Step 16

Spread the béchamel sauce in the center of the finished pancakes.

Step 17

Next, place a couple of slices of maasdam, the same amount of mozzarella, and ham.

Step 18

Fold the pancake into a rectangle and grease both sides with butter.

Step 19

Fry on both sides.

Step 20

Transfer the finished pancake to a plate, top with a mix of salads. Drizzle with two tablespoons of dressing.