Meat-filled pancake (Gevulde pannenkoek)

Traditional recipe from The Netherlands

For the pancakes:

• 1 cup of flour
• 1 1/2 cups of milk
• 2 eggs
• salt
• butter or margarine (for baking)

For the filling:

• 4 tbsp of butter or margarine
• 1/3 cup of flour
• 2 cups of stock or bouillon
• salt
• pepper
• nutmeg
• lemon juice to taste
• 2 cups of cooked meat, ground or minced
• 1/2 cup of mushrooms

Make a thick brown sauce of butter, flour and stock: add seasoning, keep stirring and mix with meat and mushrooms.

Keep it hot but assure it does not boil, or the meat will get tough.

Filling can be made in advance. Make smooth batter of the pancake ingredients.

Heat a 25cm frying pan. Use half the batter; brown pancake slowly on one side until done.

Slide onto platter and keep hot.

Make second pancake in the same way. Spread the mixture on the light side of the first pancake and turn the second pancake, brown side up, on top of the first one.

Cut into wedges and serve at once with a green salad.