Pancakes with Feta and Green Onions
10 servings
60 minutes
Other names for Maslenitsa are Cheese Week, or Meat Week. The thing is that meat was not allowed before the strict Great Lent, but butter, cheese, cottage cheese and other fast treats were eaten with great pleasure. Therefore, we will fill the pancakes not with meat, but with chicken and cheese. You can use harder feta or suluguni cheese, or soft feta. For tenderness, add a little yogurt to the filling. And green onions will add spring greenery and aroma to it, and it does not matter that winter in our area is so hot .
1
Whisk the eggs with salt until frothy.
- Chicken egg: 2 pieces
- Salt: 1 teaspoon
2
Pour boiling water into the eggs while continuing to whisk. The foam will double in size.
- Water: 250 ml
3
Pour in cold milk without stopping the mixer.
- Milk: 250 ml
4
At the end, add the sifted flour and 2 tablespoons of vegetable oil. Mix well to avoid lumps and put the dough in the refrigerator for 30 minutes.
- Wheat flour: 145 g
- Vegetable oil: 50 ml
5
Heat the pancake pan — for the first pancake, you can grease it with vegetable oil, and you can fry the subsequent ones without it. Pour a little batter onto the pan and spread it over the entire surface.
- Vegetable oil: 50 ml
6
Fry for about 2 minutes over medium heat, then flip and fry for another minute. Do this with all the dough.
7
Cut the boiled chicken breast into thin strips.
- Chicken breast fillet: 600 g
8
Mash the feta with a fork or grate it.
- Feta cheese: 500 g
9
Chop the onion and mix it with chicken, feta cheese, and yogurt.
- Spring onion: 30 g
- Feta cheese: 500 g
- Yoghurt: 300 g
10
Place the filling on the pancakes and fold them into an envelope.
11
Fry the pancakes in sunflower oil on both sides until golden brown. Then bake in the oven for 4 minutes at 180 degrees. Serve with soaked lingonberries.
- Vegetable oil: 50 ml
- Water-soaked lingonberries: to taste
