Pannequets

Directions

1. 1
   For beer batter: Beat eggs until light and frothy.
2. 2
   Add salt.
3. 3
   Sprinkle in flour, then add beer and beat until lump free.
4. 4
   Set aside for 2 hours.
5. 5
   For pancake batter: Combine flour, salt, and pepper in medium bowl.
6. 6
   Make a well in center and add 1 egg and 1 yolk and milk, beating gradually.
7. 7
   Add melted butter, beat well and set aside in cool place for 2 hours.
8. 8
   For bechamel sauce: Melt 2 tablespoons butter in small pot on medium-low heat.
9. 9
   Remove from heat and stir in flour.
10. 10
    Return to heat and cook for 5 minutes; do not let brown.
11. 11
    Remove from heat again and gradually stir in milk.
12. 12
    Add bay leaf, onion, mace, and parsley stalks.
13. 13
    Increase heat and boil for 3 minutes to thicken sauce, stirring constantly.
14. 14
    Turn to a low simmer to keep warm until serving.
15. 15
    For filling: Add 3/8-cup bechamel sauce to half the beer batter.
16. 16
    Reserve remaining sauce and batter for another use.
17. 17
    Add camembert and cream together well.
18. 18
    Mix in mustard.
19. 19
    Melt remaining 2 tablespoons butter in omelet pan.
20. 20
    Add to pancake batter and beat well.
21. 21
    Return pan to heat and add a thin layer of batter to pan.
22. 22
    Loosen sides from pancake and cook until underside is lightly browned.
23. 23
    Flip and cook the other side.
24. 24
    Repeat, making 4 pancakes.
25. 25
    Chill pancakes.
26. 26
    Preheat oil in deep fryer to 375 degrees F. Divide cheese mixture between pancakes.
27. 27
    Fold pancakes over to enclose filling.
28. 28
    Place packages 1 at a time into hot oil and cook until golden brown, about 4 minutes.
29. 29
    Drain on paper towels and serve immediately.