Pancakes with chicken and mushrooms
6 servings
60 minutes
Pancakes with chicken and mushrooms are an exquisite combination of thin, tender pancakes and a fragrant filling of juicy chicken meat and delicate champignons. This dish, popular in European cuisine, enchants with its harmonious taste where creamy tenderness meets the light spiciness of fried onions and black pepper. Historically, pancakes are an ancient treat symbolizing celebration and home comfort, and their combination with meat filling makes them a hearty and elegant option for both everyday tables and festivities. Pancakes baked with cheese acquire an appetizing crust and special creaminess, making this dish an ideal choice for warm family dinners or festive gatherings.
1
Mix a glass of milk, eggs, sugar, salt, and three tablespoons of flour; prepare a batter resembling thin sour cream. Cook pancakes in a well-heated, greased pan.
- Milk: 400 ml
- Chicken egg: 2 pieces
- Salt: pinch
- Wheat flour: 120 g
- Sugar: 0.5 tablespoon
- Butter: 45 g
2
Boil the chicken and chop it finely.
- Chicken breast: 4 pieces
3
Chop the mushrooms and boil for 5-10 minutes in a small amount of water, add salt.
- Button mushrooms: 400 g
- Salt: pinch
4
In melted butter, lightly sauté finely chopped onion, add finely chopped chicken breast and sauté lightly, add cream, add mushrooms with broth (it should be a little), and mix well. Season with salt and pepper to taste.
- Butter: 45 g
- Onion: 1 head
- Chicken breast: 4 pieces
- Cream 30% fat: 400 ml
- Button mushrooms: 400 g
- Salt: pinch
- Ground black pepper: pinch
5
Place 3-4 tablespoons of filling on each pancake, fold from both sides so that the edges overlap. Sprinkle with grated cheese on top.
- Cheese: 200 g
