Michelin Pancakes
2 servings
50 minutes
Michelin pancakes are a refined blend of Ukrainian tradition and culinary mastery. Their history begins at family gatherings where simple ingredients transform into gastronomic masterpieces. Tender chicken fillet, sautéed onions, and thin pancakes create an exquisite flavor with light creamy notes. The crispy golden crust adds an appetizing texture to the dish, while sour cream adds softness. These pancakes are perfect for a cozy dinner or a formal reception, impressing guests with their elegant presentation and rich taste. They embody the spirit of home comfort and can evoke warm memories of traditional family meals.
1
Pour cold water over the chicken, place it on high heat and bring to a boil. Once the water boils, reduce the heat and cook for about ten minutes. Check readiness by cutting a large piece — there should be no blood inside. Cool the cooked meat.
- Chicken fillet: 500 g
2
Chop the onion finely and fry until golden. Pass the chicken meat and onion through a meat grinder. Season the prepared minced meat to taste and put it in the refrigerator.
- White onion: 2 heads
- Chicken fillet: 500 g
- Salt: 1 teaspoon
3
Knead the dough: break eggs into the flour, mix thoroughly until homogeneous. Gradually add milk while constantly stirring the dough — it should have a consistency similar to thick sour cream.
- Wheat flour: 100 g
- Chicken egg: 3 pieces
- Milk: 300 ml
- Sugar: to taste
4
Fry the pancakes in a large skillet, ensuring they come out thin and do not burn. Let them cool completely.
- Vegetable oil: 2 tablespoons
5
Cut each pancake into four or six pieces depending on the size. Place a tablespoon of filling in each piece and carefully roll it into a tube.
6
Fry the ready pancakes in butter until golden brown. Place on a plate and serve with sour cream.
- Butter: 1 tablespoon