Wineshark Cooking Class - 28. Pancake with Ham filling

First we make the pancake batter.

Ingredients (for 20):

• Milk - 5 oz
• Water - 12 oz
• Plain flour - 8 oz
• Whole egg - 5
• Butter - 2 tsp
• Salt - 1/2 tsp
• White pepper powder - dashes
• Chopped parsley - 1 tsp
• Cooking oil - 1/2 oz

Procedures:

1. Mix the flour, egg, butter, salt and white pepper powder together, then gradually adding in milk and water, stirring well.

2. Sieve to remove any deposits, then add parsley and cooking oil.

3. Wipe some oil on heated pan, pour in a ladle of the batter and cook till the edges peel off.

4. Turn over the pancake to cook till the other side is also done.






Then we make the pancake filling.

Ingredients (for 4):

• Blonde sauce - 1 lb
• Diced ham - 10 oz
• Butter - 1 oz
• Mushroom - 4 oz
• Diced onion - 4 oz
• Green peas - 2 oz
• Salt - 1 tsp
• White pepper powder - 1/2 tsp
• Avoset - 2 oz
• Egg yolk - 1
• Parmesan cheese - sprinkle on top

Procedures:

1. Sautee the onion with oil.

2. Add the ham and mushroom, then add the blonde sauce.

3. Add avoset and season with salt and white pepper powder.

4. Add egg yolk and green peas.

5. Wrap the fillings in the pancake.

6. Sprinkle with Parmesan cheese and put into oven till the cheese turns slightly golden brown.