Stuffed pancakes are a great snack for any occasion. Such a dish flies with a bang and rarely crumbs remain. Prepare egg pancakes with chicken, surprise your household and friends with a new taste of a familiar dish.
It is necessary
- For egg pancakes:
- - 0.5 teaspoons of salt;
- - 0.5 teaspoons of sugar;
- - 4 eggs;
- - 1 glass of milk;
- - 1 tbsp. a spoonful of flour.
- For filling:
- - 200 g of champignons;
- - 300 g of boiled or baked chicken fillet;
- - 80 g sour cream;
- - 1 onion;
- - ground black pepper to taste;
- - fresh herbs to taste;
- - 100 g of hard cheese.
Instructions
Step 1
First you need to bake egg pancakes. For the dough, beat 4 eggs, one glass of milk, a tablespoon of flour, 0.5 teaspoon of salt and the same amount of sugar in a bowl. Fry four egg pancakes from the resulting mass.
Step 2
Cut the champignons into pieces. Cheese (you can take more cheese, not 100, but 150 g) grate. Finely chop the onion and herbs (dill or parsley, you can green onions).
Step 3
Heat vegetable oil in a frying pan, fry the onion, then add the mushrooms. Transfer the onion and mushrooms to a bowl and cool.
Step 4
Cut the boiled chicken fillet (you can take the ham) into small cubes and mix with the mushroom filling. Add grated cheese, chopped herbs, season with salt and pepper, stir.
Step 5
Put a portion of the filling on the edge of the pancake, roll it into an envelope or roll. Form the remaining pancakes.
Step 6
Grease a heat-resistant form with butter, put the spring rolls in it. Spread sour cream on the pancakes, sprinkle with cheese on top and place in the oven. Bake at 180 degrees for 30 minutes. Serve the egg pancakes warm.
