Instructions: Make a thick brown sauce of butter, flour, and stock: add seasoning, keep stirring and mix with meat and mushrooms. Keep hot but take care that it does not boil, or the meat will get tough. Filling can be made in advance. Make smooth batter of the pancake ingredients.

Heat butter in a 10-inch skillet. Use half of the batter; brown pancake slowly on one side until done. Slide onto platter and keep hot. Make second pancake in same way. Spread meat mixture on light side of first pancake and turn second pancake, brown side up, on top of first. Cut into wedges and serve at once with a green salad. Serve as a dinner entree or for lunch.

n.d. HALVERHOUT, Heleen A.M.
De Dreihoek
Amsterdam

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