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Dutch Meat-filled Pancakes (gevulde Pannekoek)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)149.0479
Energy (kCal)1834.6539
Carbohydrates (g)164.5225
Total fats (g)64.9606
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all pancake ingredients in an electric blender and blend at high speed for 30 seconds. | 2. Scrape down the sides of the blender and blend again for 15 seconds, until the batter is smooth. | 3. Allow batter to rest at room temperature for 30 minutes before using. | 4. In a heavy skillet, melt 2 tablespoons butter over moderate heat; saute the onions until they are soft but not brown. | 5. Add the mushrooms and cook for 10-15 minutes, stirring frequently, until most of the liquid in the pan has evaporated (Do not allow the mushrooms to brown). | 6. Add the meat and cook, mashing it with a wooden spoon, until all traces of pink disappear. | 7. Strain through a sieve and discard the liquid. | 8. In a saucepan, melt the remaining 2 tablespoons butter over moderate heat. | 9. Add the flour and mix well. | 10. Pour in the stock and stir constantly with a whisk until the sauce comes to a boil and thickens. | 11. Reduce the heat to low and let simmer for 5 minutes, stirring frequently. | 12. Add the lemon juice, nutmeg, salt, and pepper. | 13. Remove from the heat, and add to the meat mixture; mix well. | 14. Taste for seasonings. | 15. Cover loosely with foil to keep warm. | 16. Heat a heavy 8" skillet over moderate heat until a drop of water steams for 2 seconds before it evaporates. | 17. Brush the pan with half the melted butter and immediately pour in half the pancake batter. | 18. Tip the pan gently from side to side to evenly coat the bottom of the pan. | 19. Cook for 3 to 4 minutes, until the top of the pancake is dry and the bottom is golden brown. | 20. Remove the pancake to a serving platter using a spatula, putting the "uncooked" side up. Repeat the process to make another pancake. Spread the meat filling evenly over the first pancake and place the second pancake "uncooked" side down on top of the meat mixture. | 21. Cut into pie-shaped wedges and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 1 cup 578.28 126.6054 9.401 2.2436
    egg 2 143.0 0.72 12.56 9.51
    milk 1 1/2 1/2 223.26 17.4948 11.529000000000002 11.9682
    salt 1/2 teaspoon - - - -
    sugar 1/4 teaspoon 4.5885 1.1477 0.0 0.0
    butter 4 tablespoons 342.0 15.714 10.686 28.8
    onion 2 tablespoons chopped 8.0 1.868 0.22 0.02
    mushroom 1 cup chopped - - - -
    beef 1 ground lean 530.4012 0.0 104.5842 12.1947
    flour 1/3 cup 578.28 126.6054 9.401 2.2436
    chicken stock beef 2 cups - - - -
    lemon juice 2 teaspoons 2.2367 0.7015 0.0356 0.0244
    nutmeg 1/4 teaspoon ground 2.8875 0.2711 0.0321 0.1997
    salt 1 teaspoon - - - -
    pepper - - - -
    butter 2 teaspoons melted 342.0 15.714 10.686 28.8

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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