Chicken egg pancakes

4 servings
1 hour 30 min

How to make egg pancakes with chicken? Prepare all the necessary ingredients for pancakes. All products must be at room temperature (sugar and salt are poorly dissolved in a cold liquid), so eggs and milk must be taken out of the refrigerator in advance. Use top quality flour.

Whisk the eggs with salt and sugar. If the eggs are large selected, then four pieces will be enough, if small, then it is better to take five eggs.

Next, pour the sifted flour into the beaten eggs and stir until smooth. If the eggs are cold, then the flour in them will not dissolve completely and will go in lumps. That's why it's important that eggs are room temperature. You can also make flour in a cup of milk and then pour it into the eggs. If you can't get rid of the lumps, it's okay - just wipe the whole mixture through a sieve.

Pour the milk at room temperature into the egg-flour mixture and mix the mixture well again. Note that flour may be needed more or less than what is stated in the recipe. Focus on the consistency of pancake dough. It should be like thick sour cream.

Heat the pan over a medium heat (I have this mode 5-6) and brush it with vegetable oil. Bake 4-6 egg pancakes (the number of pancakes depends on the diameter of the pan; I had a 26cm pan and made 5 pancakes). There is no need to turn pancakes over. Once they brown from below and grip from above, they're ready.

Transfer the finished pancakes to a plate and cool.

Prepare all the necessary ingredients for the filling. Mushrooms (more often champignons) are usually added to the filling for chicken pancakes, which are added to the filling with juiciness. If you wish, you can add finely cut bulb bulb to the filling (step 13). In addition to chicken fillet, you can use other parts of chicken meat: thighs, shins.

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

Rinse the mushrooms thoroughly, dry. Cut each mushroom in half and cut the halves into thin slices. You should not cut too large, otherwise hard large pieces can tear delicate egg pancakes.

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

Wash the greens and chop them finely.

In a frying pan, heat some of the vegetable oil and fry the mushrooms until golden. Transfer the mushrooms to a plate.

Pour the remaining vegetable oil into the freed frying pan, put the chicken fillet and fry until lightly rosy. If you want to add onions, you need to fry them with the chicken.

Return the mushrooms to the pan, pour in half the grated cheese and the greens.

Salt the filling, pepper and mix well.

Put 1-2 tbsp. l filling.

Roll up the pancakes with rolls, turning the side edges so that the filling does not fall out. Similarly, roll up all the other rolls.

Brush the roasting tin with vegetable oil. Put the prepared pancakes in it.

Sprinkle the pancakes over the top with the remaining grated cheese. Place the tin in the oven preheated to 180˚S for 20 minutes. Enjoy your meal!