-
1
For beer batter: Beat eggs until light and frothy.
-
2
Add salt.
-
3
Sprinkle in flour, then add beer and beat until lump free.
-
4
Set aside for 2 hours.
-
5
For pancake batter: Combine flour, salt, and pepper in medium bowl.
-
6
Make a well in center and add 1 egg and 1 yolk and milk, beating gradually.
-
7
Add melted butter, beat well and set aside in cool place for 2 hours.
-
8
For bechamel sauce: Melt 2 tablespoons butter in small pot on medium-low heat.
-
9
Remove from heat and stir in flour.
-
10
Return to heat and cook for 5 minutes; do not let brown.
-
11
Remove from heat again and gradually stir in milk.
-
12
Add bay leaf, onion, mace, and parsley stalks.
-
13
Increase heat and boil for 3 minutes to thicken sauce, stirring constantly.
-
14
Turn to a low simmer to keep warm until serving.
-
15
For filling: Add 3/8-cup bechamel sauce to half the beer batter.
-
16
Reserve remaining sauce and batter for another use.
-
17
Add camembert and cream together well.
-
18
Mix in mustard.
-
19
Melt remaining 2 tablespoons butter in omelet pan.
-
20
Add to pancake batter and beat well.
-
21
Return pan to heat and add a thin layer of batter to pan.
-
22
Loosen sides from pancake and cook until underside is lightly browned.
-
23
Flip and cook the other side.
-
24
Repeat, making 4 pancakes.
-
25
Chill pancakes.
-
26
Preheat oil in deep fryer to 375 degrees F. Divide cheese mixture between pancakes.
-
27
Fold pancakes over to enclose filling.
-
28
Place packages 1 at a time into hot oil and cook until golden brown, about 4 minutes.
-
29
Drain on paper towels and serve immediately.
