Pancake samsa with julienne

First, prepare the dough. For this, beat the eggs and sugar in a large bowl. Then add milk and mix everything thoroughly.

In a separate bowl, mix 250 grams of flour and yeast. Gradually add the flour to the egg mixture while stirring continuously to avoid lumps.

Add some water and 20 ml of vegetable oil. Mix.

Heat the pan and fry the pancakes on both sides until golden brown. To achieve the desired shape, trim the edges of the pancakes to reduce the diameter. The pancakes are ready.

Next is mushroom julienne. Dice 160 grams of champignons, 25 grams of onion, and chicken thigh.

Prepare a pot and start frying the chicken thigh, adding a little salt. Add the onion and fry it until golden brown.

Add oyster mushrooms and champignons. Pour in 35% cream, add salt and spices.

Finally, mix the parmesan and parsley with the chicken-mushroom mixture. Bring everything to a thick consistency resembling jelly. The chicken julienne with mushrooms is ready.

Chop 100 grams of onion and 200 grams of mushrooms, then fry in a pan.

Pour in mushroom broth (if not available, dissolve a mushroom cube in hot water).

Add 33% cream, sour cream, thyme, and salt. Whisk to achieve a homogeneous mixture. The sauce is ready.

Add a little mushroom sauce to the center of each pancake, wrap it up, brush the edges with egg, and fold crosswise. The pancake samosa is ready!

Serve with chicken julienne and mushrooms.