Pancakes with chicken and mushrooms

Hearty pancakes stuffed with chicken and mushrooms are ideal for lunch and dinner. Treat your loved ones with delicious homemade pancakes, which even gaiters like.

Pancakes with chicken and mushrooms
Pancakes with chicken and mushrooms
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Time: 
60 min.
Portions: 
10 pers.
Complexity: 
It's hard
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 
Lunch
Dinner

Ingredients

Pancake dough:

  • 1 l of milk
  • 3 eggs
  • about 300 gr of flour
  • 50 ml of vegetable oil
  • 1 tbsp. sugar
  • half a hour. salt

Pancake filling:

  • 2 chicken fillets (total 400 g)
  • 400 g champignons
  • 2 onions
  • salt, pepper to taste

Author: /

Recipe for cooking at home

  1. Eggs beat whisk or mixer with 200 ml of milk, salt and sugar until smooth. Add half of the flour to the resulting mass by sifting it through a sieve. Stirring a very thick dough, pour a thin stream about 200 ml of warm milk. Stir the remaining flour by sifting it through a sieve.
  2. Mix the resulting homogeneous dough, pour the remaining milk (warm temperature). Cover the dough with a lid and leave it for the time of filling the fridge.
  3. Chicken fillet in a saucepan with boiling salted water and cook for about half an hour until cooked. Transfer the boiled meat to a plate and leave to cool. Cut the chicken into small cubes or disassemble the hands into small fibers.
  4. Mushrooms are washed, dried and cut into small pieces. Peel onion and cut into small cubes. In a frying pan, heat 2-3 tablespoons. of vegetable oil and put onions on it.
  5. Fry the onion until golden, stirring with a spatula, over a small fire. Then add mushrooms and fry all together, stirring occasionally, about 15 minutes. Add chopped chicken filet, salt and pepper to taste, remove from heat and cover with lid.
  6. In a frying pan, heat the vegetable oil and pour it into the dough, quickly stirring the last whisk. Pour a little dough into the pan with the remaining oil and distribute it in a frying pan as evenly as possible.
  7. Fry the pancake to the rouge on both sides and shift to a plate. Thus, fry the pancakes from all the remaining dough, add them with a pile and each time cover it with a towel or bowl. You do not need to grease the frying pan after the first pancake.
  8. Put half a pancake on a half filling, cover it with the second half of the pancake and roll into a roll. Cover the filling with the edges of the pancake and put the envelope on the dish.
  9. So stuff each pancake with stuffing from chicken and mushrooms. If desired, you can fry them a little before buttering them in butter until golden brown. Bon appetit!
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