Composition / ingredients
Step-by-step cooking
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Preparing the dough for pancakes. Mix the eggs and beat with sugar and salt. Add flour and knead well. Add half a glass of water to the resulting mixture, knead everything again, and gradually introduce all the water (we do this to avoid lumps). In the resulting mixture, add vegetable oil. Now we bake pancakes.
Cooking minced meat. In a food processor, we spread the onion cut into pieces, add cream and salt. We beat everything well "to the fluff". Now, add the chicken breast to the resulting mixture and whisk everything again. The stuffing is ready.
Now we are collecting benderiki. We cut the pancake into two parts, spread one half with a thin layer, and fold it into a triangle.
Preparing the egg mixture. Add carbonated water and salt to the eggs and whisk. Dip our "triangles" and fry until golden brown on both sides, over low heat, pre-pour the frying pan with vegetable oil. Bon appetit!
P.S. You can use any meat!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
