Chicken-Stuffed Egg Pancakes

Delicate rolls with a hearty filling! Will decorate any table! Egg pancakes with chicken are a great appetizer for any celebration. Surely guests will be pleasantly surprised. This kind of yummy food is always the first to disappear.
cook time: 1h 30 min
Nora Vaughn
Chicken-Stuffed Egg Pancakes

Nutrition Facts (per serving)

165
Calories
12g
Fat
3g
Carbs
12g
Protein

Ingredients (5 portions)

Pancakes:

Milk 250 ml
Eggs 4 pc
Vegetable oil 1 tbsp
Sugar 0.5 tsp
Salt 0.5 tsp
Wheat flour 2 tbsp

Filling:

Chicken fillet 250 g
Champignon 200 g
Hard cheese 120 g
Dill 5 g
Parsley 5 g
Vegetable oil 2 tbsp
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make egg pancakes with chicken and mushrooms? Prepare the necessary ingredients. All products should be at room temperature (sugar and salt do not dissolve well in cold liquid), so eggs and milk must be removed from the refrigerator in advance. Use the highest quality flour. You will learn all the intricacies of making pancakes by reading the article at the end of the recipe.

Step 2

Step 2
Beat eggs with salt and sugar. If the eggs are large, selected, then four are enough; if they are medium-sized, then it is better to take five eggs.

Step 3

Step 3
Next, add the sifted flour to the beaten eggs and stir until smooth. If the eggs are cold, the flour will not completely dissolve in them and will come out in lumps. This is why it is important to keep the eggs at room temperature. You can also dilute the flour in a cup with milk and then pour it into the eggs. If you couldn’t get rid of the lumps, it’s okay — just rub the entire mixture through a sieve.

Step 4

Step 4
Pour milk at room temperature into the egg-flour mixture and mix the mixture well again. Please note that you may need less or more flour than indicated. Focus on the consistency of the pancake batter. It should be like thick sour cream. Read about the properties of flour in the article at the end of this recipe.

Step 5

Step 5
Heat the frying pan over medium heat (I use setting 5-6) and grease it with vegetable oil. Bake 4-6 egg pancakes (the number of pancakes depends on the diameter of the pan; I had a 26 cm pan and I got 5 pancakes). There is no need to flip the pancakes. Once they are browned on the bottom and set on top, they are ready.

Step 6

Step 6
Transfer the finished pancakes to a plate and cool.

Step 7

Step 7
Prepare all the necessary ingredients for the filling. Mushrooms (usually champignons) are usually added to the filling for chicken pancakes, which add juiciness to the filling. If you wish, you can add finely chopped onion to the filling (step 13). In addition to chicken fillet, you can use other parts of chicken meat: thighs, drumsticks.

Step 8

Step 8
Wash the chicken fillet, dry it and cut it into small cubes. The smaller the chicken is cut, the more tender and uniform the filling will be. In addition, filling with large pieces will be inconvenient to wrap in pancakes.

Step 9

Step 9
Rinse the mushrooms thoroughly and dry. Cut each mushroom in half and cut the halves into thin slices. You should not cut it too coarsely, otherwise the tough large pieces may tear the delicate egg pancakes.

Step 10

Step 10
Grate the cheese on a coarse grater. Half of the cheese will be needed for the filling, and half for sprinkling the formed pancakes.

Step 11

Step 11
Wash the greens, dry with paper towels and finely chop.

Step 12

Step 12
Heat some vegetable oil in a frying pan and fry the mushrooms until golden brown. Transfer the mushrooms to a plate.

Step 13

Step 13
Pour the remaining vegetable oil into the vacated frying pan, add the chicken fillet and fry until lightly browned. If you want to add onions, you need to fry them along with the chicken.

Step 14

Step 14
Return the mushrooms to the pan, add half the grated cheese and herbs.

Step 15

Step 15
Season the filling with salt and pepper and mix well.

Step 16

Step 16
Place 1-2 tbsp on the edge of each pancake. l. fillings.

Step 17

Step 17
Roll the pancakes into rolls, tucking the side edges so that the filling does not fall out. Roll all the other rolls in the same way.

Step 18

Step 18
Grease a baking dish with vegetable oil. Place the prepared pancakes in it.

Step 19

Step 19
Sprinkle the remaining grated cheese on top of the pancakes. Place the pan in an oven preheated to 180˚C for 20 minutes. The times are approximate, use your oven as a guide. Read more about ovens in the article at the end of the recipe. Serve the chicken and mushroom egg pancakes warm. Bon appetit!

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