Pancakes with chicken and mushrooms are a great breakfast and afternoon tea. And also a convenient and satisfying snack at work.
It is necessary
For pancakes: 4 eggs, 3 cups of milk, 3 cups of flour, 6 teaspoons of sugar, 1/2 teaspoon of salt, 2 tablespoons of vegetable oil. For the filling: 500 grams of chicken fillet, 300 grams of frozen chopped mushrooms, 1/2 onion, 1/2 small carrot, salt, vegetable oil
Instructions
Step 1
Rinse the chicken fillet under cold water, then fry it in vegetable oil on both sides, close the lid and fry for 5-10 minutes over low heat. Cut the fillets into small pieces
Step 2
Put the mushrooms in a hot skillet and salt. When the water has evaporated, add some vegetable oil and fry the mushrooms. Finely chop the onion and carrots and fry them in a pan.
Step 3
Chop the champignons if necessary and place in a deep bowl. Add chicken fillet and sautéed onions and carrots to them. Stir. The filling is ready.
Step 4
In a deep bowl, combine eggs with sugar and salt and beat well. Add flour to the mixture and pour in the milk little by little, stirring constantly. Beat the resulting mixture with a mixer and add 2 tablespoons of vegetable oil to it.
Step 5
Fry the pancakes from the resulting mixture over medium heat on both sides. Put the pancake on a flat plate. Put the filling in its center and wrap it on all sides with an envelope. Place the finished pancake in a saucepan with the edges down. This is to keep your pancake from falling apart. Pancakes with chicken and mushrooms are ready!
