Colorful Spinach Pancake Bags with Julienne Filling

A colorful treat for the New Year and other holidays. Pancake bags with julienne Dragonʼs Treasure are a bright, spectacular appetizer for themed holidays or just like that. Green spinach pancakes can be filled with any filling, such as salads. Such a beautiful and tasty treat will be remembered for a long time.
cook time: 2h 30 min
Nora Vaughn
Colorful Spinach Pancake Bags with Julienne Filling

Nutrition Facts (per serving)

146
Calories
8g
Fat
9g
Carbs
8g
Protein

Ingredients (6 portions)

Pancakes:

Water 450 ml
Wheat flour 230 g
Spinach 150 g
Lemon juice 50 ml
Vegetable oil 2 tbsp
Sugar 1 tbsp
Soda 0.5 tsp
Salt 0.5 tsp

Filling:

Chicken fillet 400 g
Champignon 300 g
Sour cream 250 g
Hard cheese 80 g
Vegetable oil 2 tbsp
Khmeli-suneli 0.5 tsp
Ground black pepper to taste
Salt to taste

Decoration:

Green onions 20 g

Recipe instructions

Step 1

Step 1
How to make pancake bags with Dragonʼs Treasure julienne? Start by making green spinach pancakes. You can make spinach pancakes using a different recipe, for example without lemon juice, using eggs and milk instead of water. You can find other pancake recipes at the link at the end of the recipe.

Step 2

Step 2
Place frozen spinach in a bowl, add lemon juice and boiling water. Lemon juice will brighten the spinach. Leave the mixture for 3-5 minutes to defrost the spinach. Then puree everything with a blender until smooth. If desired, you can press the mixture through a sieve to remove any tough spinach fibers.

Step 3

Step 3
Add sugar, salt, soda and mix everything with a whisk. Read about all the nuances of working with soda at the link at the end of the recipe.

Step 4

Step 4
Add sifted flour. Stir until smooth. Remember that you may need less or more flour, you can read more about this in the article, the link to it is at the end of the recipe.

Step 5

Step 5
Pour in vegetable oil and stir again. Let the dough sit for 10 minutes, then stir again. As it cools, the dough will gradually thicken. If your dough is too thick, you can dilute it with water by adding 2-3 tbsp. l. to the desired consistency.

Step 6

Step 6
Pour a little dough into a frying pan with a diameter of 23-24 cm greased with vegetable oil and quickly spread over the entire surface of the frying pan. Bake the pancake for 1-2 minutes, then turn over to the other side and fry for the same amount. Fry the rest of the pancakes in the same way. Read more about all the intricacies of making pancakes in a separate article at the link at the end of the recipe.

Step 7

Step 7
Now make the julienne. Instead of julienne, you can make any salad you like.

Step 8

Step 8
Wash the chicken fillet and cut into small pieces.

Step 9

Step 9
Wash the champignons, dry and cut into small cubes.

Step 10

Step 10
Grate the cheese on a coarse grater.

Step 11

Step 11
Heat vegetable oil in a frying pan. Add the chicken and fry, stirring, until lightly golden brown. How to choose a frying pan and vegetable oil, read articles on these topics. Link at the end of the recipe.

Step 12

Step 12
Add the mushrooms and fry everything together until the excess moisture evaporates. Reduce heat to minimum.

Step 13

Step 13
Add sour cream and spices and simmer for 3-5 minutes. Read about the nuances of using sour cream in sauces in a separate article at the link at the end of the recipe.

Step 14

Step 14
Finally add grated cheese and stir. Remove the pan from the heat.

Step 15

Step 15
Place 1-2 tbsp in the center of each pancake. l. julienne. Gather the edges of the pancake over the filling, forming a bag, and tie with a feather of green onion or a rope from the Pigtail cheese. Place the pancake bags with julienne on a plate and serve. Bon appetit!

Additional rubrics

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