Pancake bags with chicken and mushrooms

4 servings
1 hour

How to make pancake bags with chicken and mushrooms? Prepare the products. First for pancakes. Milk is suitable for any fat content, you can even take a mixture of milk and water. For the dough to mix better, the products for it must be warm. Remove the milk and eggs from the fridge beforehand or heat them if you haven't had time.

Drive the eggs into a bowl, add sugar and salt to them. You can change their number to your liking. Whisk the eggs. Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Pour about 150ml of milk to the eggs. Stir it up.

Sift flour to the milk mixture, stir it in with a whisk.

It turns out a rather thick dough, and it is necessary so that there are no lumps. With such a density, it is much easier to stir it.

Pour in the remaining milk, mix. Now the dough should turn out to be the desired density, like fatty cream. You can adjust the consistency with milk. Pour in the vegetable oil, mix. With the oil, pancakes will not stick to the pan. Leave the dough to stand for 10 minutes so that the flour finally absorbs the liquid - then the pancakes will not tear when turned over.

Heat a frying pan over high heat, a special pancake with a non-stick coating is better. Grease it with a little vegetable oil. Pour out a portion of the dough, distribute it in a pan in circular movements.

Fry the pancake on one side until ruddy, then turn over to the other. Adjust the fire so that the pancake roasts quickly, but does not burn. Remove the finished pancake from the pan. Fire pancakes from the whole dough in this way. Before the next one, you no longer need to lubricate the pan, the oil in the dough will start working. In total, I got 12 pancakes, a frying pan with a diameter of 20cm.

While the dough is infused, prepare the products for filling. Chilled breast fillet is better suited, then the filling will be juicier. I have mushrooms champignons, but you can also take forest mushrooms.

Wash the meat, dry and cut into small pieces.

Peel and dice the onions.

Wash the mushrooms, dry them. Cut into small pieces.

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

Throw chicken to the mushrooms, stirring, wait for the meat to whiten. Cover the pan with a lid, lower the heat and leave the filling to simmer for 10 minutes. All fluid should evaporate.

Stuff the pancakes. To do this, brush the center of the pancake with sour cream, put a little filling.

Collect the pancake with a nodule and tie it with a string of cheese (I have spaghetti cheese, you can take a pigtail). Also, a green onion pen is suitable for binding (it is better to pre-coat the feathers with boiling water so that they do not tear when tied).

Serve pancake bags to the table. Enjoy your meal!