Cheesy Chicken-Stuffed Pancakes

Thin pancakes made with milk with a hearty, tasty filling! Very tasty pancakes, my husband ate them and praised them. By making the pancakes and filling ahead of time, breakfast can be ready in minutes.
cook time: 30 min
Hazel Farrow
Cheesy Chicken-Stuffed Pancakes

Nutrition Facts (per serving)

268
Calories
19g
Fat
13g
Carbs
9g
Protein

Ingredients (3 portions)

Basic:

Salt to taste
Butter (for frying) 1 tbsp
Pepper to taste
Hard cheese 100 g
Bulb onions 1 pc
Vegetable oil (for frying) 5 tbsp
Chicken fillet 200 g
Turmeric (not for everyone) to taste
Cream (maybe even milk) 100 g
Pancakes ready 12 pc

Recipe instructions

Step 1

Step 1
How to make pancakes with chicken and cheese? Prepare the necessary ingredients.

Step 2

Step 2
Finely chop the chicken fillet.

Step 3

Step 3
Fry the fillet in vegetable oil for 3 minutes. Season with salt, pepper, and turmeric.

Step 4

Step 4
Add finely chopped onion.

Step 5

Step 5
Fry the onion and fillet until golden.

Step 6

Step 6
Pour in the cream and stir. Wait for the liquid to evaporate.

Step 7

Step 7
Place the filling on a plate and cool slightly.

Step 8

Step 8
Grate the cheese.

Step 9

Step 9
Place some filling on the pancake and a pinch of cheese on top.

Step 10

Step 10
Wrap the pancakes. Fry in a mixture of vegetable and butter.

Step 11

Step 11
Serve with sour cream. Bon appetit!

Additional rubrics

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