Treat yourself to the delicious fusion of flavors in our egg pancakes stuffed with savory chicken and mushrooms! This recipe offers a delightful combination of tender chicken, earthy mushrooms, and gooey cheese, all wrapped in fluffy egg pancakes. Are you ready to embark on a culinary adventure?
Ingredients:
- 4 Chicken Eggs
- Salt, to taste
- 100 grams (3.5 ounces) Mayonnaise
- 100 grams (3.5 ounces) Onion
- 150 grams (5.3 ounces) Cheese
- 200 grams (7 ounces) Fresh Mushrooms
- 300 grams (10.5 ounces) Chicken Fillet
- 2 grams Sugar
- 1 cup (200 grams) Milk
- 1 tbsp (20 grams) Wheat Flour
- Ground Black Pepper, to taste
Instructions:
Beat eggs with salt, sugar, and flour. Add milk to the egg mixture and beat well again.
Cook 4 pancakes on a skillet using the egg mixture.
Slice the mushrooms into julienne or thin slices. Finely chop the onion. Grate the cheese using a coarse grater. Chop the herbs finely.
In a skillet with vegetable oil, fry the onion, then add the mushrooms and sauté lightly. Remove from heat and let cool.
Cut the raw chicken fillet into small cubes and mix with fried mushrooms and onions. Add half of the grated cheese, herbs, salt, and pepper, then mix well.
Place the filling on the edge of each pancake and roll it up so that the filling is inside.
Place the stuffed pancakes in a greased baking dish, spread sour cream or mayonnaise on top of each pancake, sprinkle with the remaining cheese, and bake in the oven at 180–200 degrees Celsius (356–392 degrees Fahrenheit) for 25–30 minutes.
Enjoy your meal!
