Baked pancakes with julienne
8 servings
120 minutes
Baked pancakes with julienne are a true embodiment of Russian gastronomic sophistication. This dish combines the tenderness of thin pancakes with the rich creamy flavor of julienne – a juicy mix of chicken fillet, mushrooms, and cheese sauce. First, golden pancakes are prepared; then each is filled with fragrant filling and sent to the oven covered with creamy cheese sauce. The result is a soft, airy yet hearty dish where the thin dough harmoniously embraces the juicy filling. Baked pancakes with julienne are perfect for festive gatherings or cozy family dinners when you want to treat yourself and your loved ones to something special. They are served hot with fresh herbs and sour cream, enjoying every bite of rich flavor.
1
Prepare the pancake batter. Mix milk, 2 eggs, sugar, 270 grams of flour, sunflower oil, and a pinch of salt.
- Milk: 250 ml
- Chicken egg: 4 pieces
- Sugar: 1 tablespoon
- Wheat flour: 300 g
- Sunflower oil: 15 ml
- Salt: to taste
2
Bake pancakes.
3
Wash the mushrooms and cut them into small cubes.
4
Chop a small onion.
5
Melt 30 grams of butter.
- Butter: 90 g
6
Fry the onion until soft.
- Onion: 1 head
7
Add mushrooms to the onion, season with salt and pepper to taste, and fry until cooked.
- Button mushrooms: 250 g
- Salt: to taste
8
Boil the chicken fillet. Leave the broth. Cut the cooked meat into small cubes.
- Chicken breast fillet: 250 g
- Chicken broth: 50 ml
9
Transfer the chicken to the pan with the mushrooms.
10
Grate the cheese on a large grater.
11
Prepare the sauce. Melt 60 grams of butter and add 30 grams of flour.
- Butter: 90 g
- Wheat flour: 300 g
12
Mix until the flour absorbs all the oil.
13
Add 150 ml of cream, 100 grams of cheese, and chicken broth. Stir until the cheese melts.
- Cream: 400 ml
- Cheese: 150 g
- Chicken broth: 50 ml
14
If necessary, add more broth or cream.
- Cream: 400 ml
15
Transfer the prepared sauce to the pan with the filling.
16
Place the pancake on the cutting board and spread the filling in a thin layer over the entire surface.
17
Roll tightly into a roll.
18
Cut into three to four pieces depending on the height of the mold. The roll column should be level with the walls in height.
19
Place each roll tightly against each other in a buttered mold.
20
Whisk 250 grams of cream with 2 eggs lightly, pour into a mold with pancake rolls.
- Cream: 400 ml
- Chicken egg: 4 pieces
21
Spread 50 grams of cheese on top. Place the dish in an oven preheated to 200 degrees for 20-25 minutes.
- Cheese: 150 g
22
Serve immediately.
