November Recipe of the Month

Pannekoeken

 

Our weekend chef is also the head chef at a local Dutch restaurant in the evenings.  This Pannekoeken recipe is her twist on a Dutch classic and is becoming one of our new favorites!

Makes 12 3 inch pancakes or 6 servings

Pancake

            2 eggs

            1 cup flour      

            1 cup   and

            t salt

1. Mix ingredients.

2. Cook on med high griddle

3. Keep hot

Filling

            1 lb sausage

            1 small onion, fine chopped

            1 cup mushrooms, fine chopped

            Dash nutmeg

1. Cook sausage till almost done, add other ingredients.

2. Finish cooking until onions are almost dissolved

3. Keep hot

Cheese Sauce

            1 T butter

            2 T flour

            1 cup + or cream

            cup cheddar, shredded

1.Cook butter and flour at least one minute until butter is melted and flour has toasted without turning brown

2. Add cream and thicken. 

3. Slowly add cheese to melt.

4. Keep warm, do not boil.

To assemble

1. Poach egg to desired doneness

2. Layer pancake, then sausage filling, another pancake, top with poached egg and cheese sauce

3. Serve with marinated cucumber and tomato slices.  Enjoy!

 
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