Royal pancakes with chicken and mushrooms
6 servings
60 minutes
Very simple, filling, delicious pancakes. You can practice the basic recipe on them, but keep in mind: the pancakes are not thin and not thick, just right for wrapping various fillings in them. The video recipe will help you.
1
Prepare pancake batter. Wash the eggs and crack them into a large bowl, whisking with a fork or whisk.
- Chicken egg: 2 pieces
2
Add 160 grams of sour cream to the eggs and whisk again by hand.
- Sour cream: 320 g
3
Add 2/3 of the wheat flour and mix well again to avoid lumps.
- Wheat flour: 180 g
4
Boil water for the dough. Add boiling water to the mixture, the remaining flour, sugar, a little salt, and 2 tablespoons of vegetable oil. Whisk well to avoid lumps and set aside.
- Water: 250 ml
- Wheat flour: 180 g
- Sugar: 3 tablespoons
- Vegetable oil: 3 tablespoons
5
Prepare the filling. Wash the champignon mushrooms, cut large ones into 8 pieces and small ones into 4. Cut the chicken into 1x1 cm cubes and dry it. Chop the onion and garlic.
- Champignons: 120 g
- Chicken fillet: 280 g
- Onion: 30 g
- Garlic: 5 g
6
Place the pan with a tablespoon of vegetable oil on high heat and heat it.
- Vegetable oil: 3 tablespoons
7
Put chicken and onion in the pan and stir for 3 minutes, then add mushrooms and stir again for 3 minutes.
- Chicken fillet: 280 g
- Onion: 30 g
- Champignons: 120 g
8
Sprinkle with salt and pepper, stir again and reduce the heat to low. Add the remaining sour cream, Dijon mustard, garlic, and mushroom seasoning to the pan and stir again. Cover with a lid and let it sit for 3 minutes.
- Sour cream: 320 g
- Dijon mustard: 15 g
- Garlic: 5 g
- Mushroom seasoning: 5 g
9
At this time, start frying pancakes in a dry pan, preferably a crepe pan, preheated on high heat. Fry for 1.5 minutes on each side.
10
Roll the ready pancakes into triangles and fill them with stuffing. Grate Gouda cheese on a medium grater and sprinkle it over the pancakes.
- Gouda cheese: 40 g