Egg pancakes with chicken

Step-by-step cooking

1. Step 1:

   

   How to make egg pancakes with chicken? Prepare all the necessary ingredients for the pancakes. All products should be at room temperature (sugar and salt do not dissolve well in a cold liquid), so eggs and milk should be taken out of the refrigerator in advance. Use the highest quality flour.

2. Step 2:

   

   Beat eggs with salt and sugar. If the eggs are large and selected, then four pieces will be enough, if they are not large, then it is better to take five eggs.

3. Step 3:

   

   Next, pour the sifted flour into the beaten eggs and stir until smooth. If the eggs are cold, then the flour will not completely dissolve in them and will go in lumps. That's why it's important that the eggs are 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 wipe the whole mixture through a sieve.

4. Step 4:

   

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

5. Step 5:

   

   Heat the frying pan over medium heat (I have a 5-6 mode) and lubricate it with vegetable oil. Bake 4-6 egg pancakes (the number of pancakes depends on the diameter of the pan; I have a frying pan of 26 cm and it turned out 5 pancakes). There is no need to turn the pancakes over. As soon as they blush from below and grab from above, they are ready.

6. Step 6:

   

   Transfer the finished pancakes to a plate and cool.

7. Step 7:

   

   Prepare all the necessary ingredients for the filling. Mushrooms (more often champignons) are usually added to the filling for pancakes with chicken, which add juiciness to the filling. If desired, 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, shins.

8. Step 8:

   

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

9. Step 9:

   

   Wash the mushrooms thoroughly, dry them. Cut each mushroom in half and cut the halves into thin slices. It is not necessary to cut too large, otherwise hard large pieces can tear tender egg pancakes.

10. Step 10:

    

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

12. Step 11:

    

    Wash the greens and chop them finely.

13. Step 12:

    

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

14. Step 13:

    

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

15. Step 14:

    

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

16. Step 15:

    

    Season the filling with salt, pepper and mix well.

17. Step 16:

    

    Put 1-2 tablespoons of filling on the edge of each pancake.

18. Step 17:

    

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

19. Step 18:

    

    Grease the baking dish with vegetable oil. Put the prepared pancakes in it.

20. Step 19:

    

    Sprinkle the remaining grated cheese on top of the pancakes. Place the mold in a preheated 180C oven for 20 minutes. Bon appetit!