Wineshark Recipe - 38. Pan Cake with Ham Filling

First we need to make the savory pan cake batter:

• Milk - 5oz
• Water - 12oz
• Flour - 8oz
• Egg - 5
• Butter - 2 tsp
• Salt - 1/2 tsp
• White pepper powder - dashes
• Parsley - 1 tsp
• Cooking oil - 1/2oz

Mix the flour, egg, butter, salt and white pepper powder together, then gradually add water and milk. Softly mix well. Add parsley and cooking oil after the batter is smooth.

Then heat the pan, and use tissue to wipe some oil on the pan. Pour a ladle of the batter to prepare the pancake.

Then we need to prepare the Sauce Supreme:

• White stock - 9oz
• Butter - 1/4 oz
• Cooking oil - 1/4 oz
• Flour - 1/2 oz
• Bay leaf - 1
• Avoset - 1 oz
• Lemon juice - dashes
• Egg yolk - 1
• Salt - 1/2 tsp
• White pepper powder - dashes

Cook the butter and cooking oil together, then add flour and bay leaf to slowly cook till fragrant. Then add the white stock gradually, and mix well. When it is done, add avoset and other seasonings.

Finally we prepare the filling:

• Sauce supreme - 1 lb
• Diced ham - 10oz
• Butter - 1oz
• Mushroom - 4oz
• Diced onion - 4oz
• Salt - 1 tsp
• White pepper powder - 1/2 tsp
• Avoset - 2oz
• Egg yolk - 1
• Parmeson cheese

First cook the onion in hot water for a short while, then remove to dry. Then stir fry the onion with butter, adding the mushroom, ham and sauce supreme. Finally add the avoset and seasonings, and put the fillings in the pancake, wrap it up and put on oven tray. Pour the remaining sauce supreme on top and sparkle with Parmeson cheese.