Chicken and Mushroom Pancake Pockets

Original, beautiful, impressive, for a holiday or dinner! Pancake bags with chicken and mushrooms are one of the options for stuffing pancakes. It doesn’t take much time to prepare; baking the pancakes and frying the filling happens at the same time. These bags will decorate any feast.
cook time: 1h
Chloe Benton
Chicken and Mushroom Pancake Pockets

Nutrition Facts (per serving)

171
Calories
10g
Fat
11g
Carbs
9g
Protein

Ingredients (4 portions)

For pancakes:

Milk 500 ml
Eggs 3 pc
Wheat flour 200 g
Vegetable oil 2 tbsp
Sugar 1 tbsp
Salt 0.5 tsp

For filling:

Chicken fillet 300 g
Champignon 200 g
Onion 1 pc
Sour cream 100 g
Vegetable oil 3 tbsp
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make pancake pouches with chicken and mushrooms? Prepare your food. First for the pancakes. Milk of any fat content is suitable, you can even use a mixture of milk and water. In order for the dough to knead better, the ingredients must be warm. Remove milk and eggs from the refrigerator in advance or heat them if you haven’t already.

Step 2

Step 2
Beat the eggs into a bowl, add sugar and salt. You can change their quantity to your liking. Beat the eggs with a whisk. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

Step 3

Step 3
Pour about 150 ml of milk into the eggs. Stir.

Step 4

Step 4
Sift the flour into the milk mixture and whisk it in.

Step 5

Step 5
The dough will be quite thick, so you want there to be no lumps. With such a thickness it is much easier to stir.

Step 6

Step 6
Pour in the remaining milk and stir. Now the dough should be the desired thickness, like heavy cream. You can adjust the consistency with milk. Pour in vegetable oil, stir. With oil, pancakes will not stick to the pan. Leave the dough to stand for about 10 minutes so that the flour completely absorbs the liquid — then the pancakes will not tear when turning over.

Step 7

Step 7
Heat a frying pan over high heat, preferably a special pancake pan with a non-stick coating. Lubricate it with a small amount of vegetable oil. Pour a portion of the dough and spread it over the pan in a circular motion.

Step 8

Step 8
Fry the pancake on one side until golden brown, then flip to the other. Adjust the heat so that the pancake cooks quickly, but does not burn. Remove the finished pancake from the pan. Fry pancakes using all the dough in this way. There is no need to grease the pan before the next one; the oil in the dough will begin to work. In total I got 12 pancakes, a frying pan with a diameter of 20 cm.

Step 9

Step 9
While the dough is resting, prepare the ingredients for the filling. Chilled breast fillet is better suited, then the filling will be juicier. I used champignon mushrooms, but you can also use wild mushrooms.

Step 10

Step 10
Wash the meat, dry and cut into small pieces.

Step 11

Step 11
Peel the onion and cut into cubes.

Step 12

Step 12
Wash the mushrooms and dry. Cut into small pieces.

Step 13

Step 13
Heat vegetable oil in a frying pan, add onion. Fry it, stirring, over medium heat until transparent. Add mushrooms to the onions, salt and pepper them. Stir and fry until liquid releases.

Step 14

Step 14
Add the chicken to the mushrooms, stirring until the meat whitens. Cover the pan with a lid, reduce the heat and leave the filling to simmer for 10 minutes. All liquid should evaporate.

Step 15

Step 15
Stuff the pancakes. To do this, grease the center of the pancake with sour cream and add a little filling.

Step 16

Step 16
Gather the pancake into a knot and tie it with a string of cheese (I have spaghetti cheese, you can use a braid). A green onion feather is also suitable for tying (it is better to first pour boiling water over the feathers so that they do not tear when tying).

Step 17

Step 17
Serve the pancake bags to the table. Bon appetit!

Additional rubrics

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