Pancakes with different fillings for a buffet or reception

Ingredients:

Basic pancake batter

• 1 cup flour
• 1 teaspoon of salt
• 6 beaten eggs
• 1.5 cups of milk
• 1/4 cup brandy (or substitute with an equal amount of milk)
• 4 tbsp melted butter

White sauce

• 2 tbsp (30 g) butter
• 2 tbsp. flour
• 1.5 cups whole milk
• Grated nutmeg, to taste
• 1/4 tsp cayenne pepper
• 1/4 or 1/3 cup heavy cream

Unsweetened filling

• 2 cups (230 g) mature cheddar, coarsely grated
• 1/2 tbsp. grated parmesan
• 3 cups broccoli florets
• 2 packages (570 g) frozen chopped spinach, thawed and drained
• 450 gr. boiled pork sliced, chopped
• 350 g of cooked crab meat in chunks
• 1 tbsp. l. olive oil
• 230 g bacon, chopped
• 1 shallot, chopped
• 450 g mushrooms, washed and sliced

Sweet filling

• 2 cans (450 g each) of canned pitted cherries
• Zest from 1 orange
• 1 cinnamon stick
• 1 heaping tbsp cornstarch
• 3 tablespoons of warm water
• 90 ml. Amaretto liqueur
• 1/3 cup powdered sugar for the filling, plus a little more for decoration
• 3 tbsp (45 g) butter, melted

Preparation:

1. For pancake batter Combine the flour and salt in a bowl and make a well in the center of the mixture. Pour the eggs, milk, and brandy into the well and whisk until smooth. Stir in the melted butter. Cover the dough and let it rest for 25 minutes.
2. For the white sauce Heat the butter and flour for 2 minutes over medium heat in a preheated medium saucepan. Pour in the milk, stirring rapidly. Season the sauce with salt, pepper, nutmeg, and cayenne pepper. Simmer for 15 minutes, stirring occasionally. Add the cream and cook for another 5 minutes at a low simmer. To keep the sauce warm until serving, keep it over low heat, stirring occasionally to prevent a skin from forming. If the mixture thickens too much, gradually whisk in a little milk.
3. Prepare savory fillingsPlace the cheeses in small bowls with serving spoons. Cook the broccoli florets over low heat or microwave them in 1 cup of water for 3 minutes on high power. Drain and place the broccoli in a bowl. Defrost the spinach in the microwave and squeeze out any excess water. To remove any remaining liquid, place it on a kitchen towel and squeeze it out. Smooth out any clumps of spinach with your fingertips and transfer to a small serving dish. Place the sliced ​​pork loin in a bowl and serve with a serving fork. Squeeze the crabmeat to remove any excess liquid and transfer the pieces to a serving dish with a seafood fork.
4. Prepare the bacon and mushroom fillingsHeat a small skillet over medium-high heat. Add the butter and bacon and sauté for 3 minutes. Add the chopped shallots and mushroom slices. Season with salt and pepper. Saute for about 5 minutes more, until the mushrooms are softened. Transfer the finished filling to a serving bowl.
5. To prepare the sweet fillingStrain the cherries over a saucepan. Add the orange zest and cinnamon to the resulting juice. Bring the mixture to a boil over medium heat. Combine the cornstarch and water and stir into the hot juice. Remove the cinnamon stick. When the sauce thickens, add the cherries, Amaretto, or Kirschwasser, stir, and keep the sauce on very low heat, keeping warm. Before serving, spoon the filling onto the crepes, wrap them, and drizzle with melted butter. Dust the crepes with powdered sugar—the dish is ready.
6. When your guests arrive, let them help make the pancakes. Fry them in a nonstick skillet over medium heat. Pour just enough batter to fill the bottom of the pan, then flip the pancakes with a toothpick or very thin spatula.
7. Possible combinations of fillings: Cheese or several cheeses melted in a white sauce with broccoli and/or spinach; warm white sauce with crab meat; boiled pork with cheese or boiled pork with a cheesy white sauce; cheese stuffed with mushrooms and bacon, etc. The number of possible variations is limited only by your taste preferences.