Egg pancakes with chicken and mushrooms
4 servings
50 minutes
Egg pancakes with chicken and mushrooms are a cozy dish of Kyrgyz cuisine that combines the tenderness of an omelet with the rich flavor of the filling. Light and airy pancakes envelop a juicy mixture of chicken fillet, aromatic mushrooms, onions, and melted cheese. Baked in sour cream or mayonnaise sauce, they acquire an appetizing golden crust and a rich creamy taste. This dish is perfect for both family dinners and festive gatherings. Traditionally valued for its heartiness and harmonious combination of ingredients, the pancakes absorb the aromas of the filling during baking, creating an incredibly tender texture and rich flavor. They can be served with fresh herbs or a light sauce to add extra freshness and sophistication.
1
Beat the eggs with salt, sugar, and flour. Add milk to the egg mixture and beat well again.
- Chicken egg: 4 pieces
- Wheat flour: 1 tablespoon
- Milk: 1 glass
- Sugar: 0.5 teaspoon
- Salt: to taste
2
Cook 4 pancakes from the omelet mixture in a pan.
- Chicken egg: 4 pieces
3
Cut the mushrooms into thin strips or slices. Chop the onion finely. Grate the cheese on a coarse grater. Chop the herbs finely.
- Champignons: 200 g
- Onion: 0.5 piece
- Cheese: 150 g
4
In a pan with vegetable oil, fry the onion, then add the mushrooms and sauté lightly. Remove from heat and let cool.
- Onion: 0.5 piece
- Champignons: 200 g
5
Cut raw chicken fillet into small cubes and mix with fried mushrooms and onions, add half of the grated cheese, herbs, salt, pepper and mix well.
- Chicken fillet: 300 g
- Champignons: 200 g
- Onion: 0.5 piece
- Cheese: 150 g
- Salt: to taste
- Ground black pepper: to taste
6
Place the filling on the edge of the pancake and roll it up so that the filling is inside.
7
Place the stuffed pancakes in a greased baking dish, spread each pancake with sour cream or mayonnaise, sprinkle with remaining cheese, and bake in the oven at 180–200 degrees for 25–30 minutes.
- Mayonnaise: 100 g
- Cheese: 150 g