Pancakes with Maasdam and Bechamel sauce

7 servings

45 minutes

Chef Ruslan Zakirov shared with us a recipe from the Kuznyahouse restaurant menu.

Energy value per serving

• Calories: 1280.8
• Proteins: 42.9g
• Fats: 89.3g
• Carbohydrates: 78.8g

Ingredients

• Wheat flour: 265 g
• Buckwheat flour: 200 g
• Whole grain flour: 50 g
• Vegetable oil: 200 ml
• Butter: 265 g
• Chicken egg: 6 pc
• Sugar: 90 g
• Sea salt: to taste
• Ground black pepper: to taste
• Milk: 1.5 l
• Parmesan cheese: 20 g
• Dijon mustard: 1 tsp
• Olive oil: 100 ml
• Orange juice: 60 ml
• Lemon juice: 30 ml
• Honey: 2 tsp
• Ginger juice: 1 tsp
• Maasdam cheese: 120 g
• Mozzarella cheese: 120 g
• Arugula: 1 bunch
• Spinach: 1 bunch
• Romaine lettuce: 1 bunch
• Tambov ham: 12 pc

Cooking steps

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

   Required ingredients:

   • Milk: 1.5 l
   • Chicken egg: 6 pieces

2. Pour 1 liter of milk into a bowl, add 6 eggs, a pinch of salt, and 90 grams of sugar. Whisk until smooth.

   Required ingredients:

   • Milk: 1.5 l
   • Chicken egg: 6 pieces
   • Sea salt:  to taste
   • Sugar: 90 g

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

   Required ingredients:

   • Wheat flour: 265 g
   • Buckwheat flour: 200 g
   • Whole grain flour: 50 g

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

   Required ingredients:

   • Wheat flour: 265 g
   • Buckwheat flour: 200 g
   • Whole grain flour: 50 g
   • Vegetable oil: 200 ml

5. Heat the pan well and grease it with 200 grams of butter.

   Required ingredients:

   • Butter: 265 g

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

7. Prepare béchamel sauce. Place a deep pot with a thick bottom on low heat. Melt 65 grams of butter in it.

   Required ingredients:

   • Butter: 265 g

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

   Required ingredients:

   • Wheat flour: 265 g

9. Add 500 ml of milk and gradually whisk until the sauce is smooth and lump-free.

   Required ingredients:

   • Milk: 1.5 l

10. Add salt and pepper to taste.

    Required ingredients:

    • Sea salt:  to taste
    • Ground black pepper:  to taste

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

    Required ingredients:

    • Parmesan cheese: 20 g

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

    Required ingredients:

    • Dijon mustard: 1 teaspoon
    • Honey: 2 teaspoons
    • Ginger juice: 1 teaspoon

13. Gradually pour in 100 ml of olive oil while constantly whisking.

    Required ingredients:

    • Olive oil: 100 ml

14. The refueling is ready.

15. Thinly slice the Maasdam, mozzarella, and Tambov ham.

    Required ingredients:

    • Maasdam cheese: 120 g
    • Mozzarella cheese: 120 g
    • Tambov ham: 12 pieces

16. Spread béchamel sauce in the middle of the ready pancakes.

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

18. Wrap the pancake in a rectangle, butter both sides.

19. Fry on both sides.

20. Transfer the ready pancake to a plate, top with a salad mix. Drizzle with two tablespoons of dressing.

    Required ingredients:

    • Arugula: 1 bunch
    • Spinach: 1 bunch
    • Romaine lettuce: 1 bunch

21. Do the same with the other pancakes.