Pancakes with Maasdam and Bechamel sauce

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

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

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

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

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

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

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

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

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

Add salt and pepper to taste.

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.

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

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

The refueling is ready.

Thinly slice the Maasdam, mozzarella, and Tambov ham.

Spread béchamel sauce in the middle of the ready pancakes.

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

Wrap the pancake in a rectangle, butter both sides.

Fry on both sides.

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

Do the same with the other pancakes.