Pancakes with chicken breast and mushrooms

Chicken and Mushroom Pancakes - a delicious recipe that combines the delicacy of pancakes with a savory filling of chicken and mushrooms. This recipe is perfect for a quick meal, as well as for impressing guests with an elegant and tasty dish. Let's discover together how we can transform simple ingredients into true culinary delights!

Preparation time: 30 minutes
Cooking time: 50 minutes
Total time: 1 hour and 20 minutes
Number of servings: 4-6

Ingredients

For pancakes:
- 3 eggs
- 700 ml milk (of which 500 ml for the batter and 200 ml for adjustment)
- 500 g flour
- 50 ml sparkling water
- A pinch of baking soda
- A pinch of salt
- Olive oil for frying

For the filling:
- 1 small leek
- 1 boneless, skinless chicken breast
- 300 g fresh mushrooms (choose your favorite types, such as champignon or porcini)
- 2 cloves of garlic
- 1 tablespoon sour cream
- 1 tablespoon flour
- 250 ml milk
- Salt, pepper, and seasoning to taste
- Grated cheese for topping

A Brief History of the Recipe

Pancakes are a traditional dish found in many cultures, ranging from sweet desserts to savory fillings. In combination with chicken and mushrooms, this recipe offers a unique approach to pancakes, transforming them into a hearty and savory main course. The idea of filling pancakes with meat and vegetables is an excellent way to use leftover ingredients and create a comforting dish.

Step by Step - Preparing Chicken and Mushroom Pancakes

Step 1: Preparing the pancake batter

1. In a food processor, add the 3 eggs and 500 ml of the 700 ml of milk. Blend to combine the ingredients.
2. Gradually add the flour, baking soda, and salt. Continue blending until you achieve a smooth batter without lumps. If it seems too thick, add a little of the remaining milk (200 ml) or sparkling water.
3. Cover the bowl with a clean towel and let the batter rest in the refrigerator for 30 minutes. This step is essential for fluffier pancakes.

Step 2: Preparing the filling

1. Meanwhile, wash the chicken breast and cut it into small cubes. Boil it in a pot with water, salt, and seasoning until fully cooked (about 15-20 minutes).
2. Once the chicken is cooked, drain it well and chop it as finely as possible.
3. Clean the leek and slice it into thin rounds. Also, clean the mushrooms and chop them finely.
4. In a skillet, add a little olive oil and sauté the leek and mushrooms over medium heat for 5-7 minutes, until the mushrooms become soft.
5. Add the chopped chicken to the skillet and mix well. Season with salt, pepper, and seasoning to taste.
6. In a separate bowl, mix 1 tablespoon of flour with 250 ml of milk and pour the mixture into the skillet. Stir continuously until you achieve a smooth sauce, then add the sour cream and crushed garlic. Let it simmer for another 2-3 minutes, stirring constantly.

Step 3: Preparing the pancakes

1. In a non-stick skillet, heat a little olive oil and pour in a ladle of the pancake batter. Tilt the skillet to spread the batter evenly. Fry until the pancake is golden on one side, then flip it to fry the other side. Repeat until the batter is finished (you should get about 10 pancakes).
2. Place each pancake on a plate, fill with the chicken and mushroom mixture, then carefully roll them up.

Step 4: Baking the pancakes

1. Preheat the oven to 180°C. Grease a baking dish (ideally a ceramic or non-stick dish) with butter.
2. Arrange the filled pancakes in the dish, sprinkle grated cheese on top to taste, and bake for about 50 minutes, or until the cheese is golden and crispy.

Serving and Variations

Chicken and mushroom pancakes can be served warm or cold, being just as delicious in both versions. You can add a side of fresh salad for a crunchy and healthy contrast, or even a slightly spicy tomato sauce for an extra flavor boost. If you want to experiment, try adding different vegetables to the filling, such as bell peppers or zucchini, or even herbs like basil or dill.

Helpful Tips

- Choose fresh mushrooms, as they provide a more intense flavor and better texture.
- If you want a creamier sauce, you can add more sour cream or even melted cheese to the filling.
- You can adapt the recipe to be vegetarian by replacing the chicken with tofu or a mix of vegetables.

Frequently Asked Questions

1. Can I use other types of meat?
Yes, you can replace the chicken breast with turkey, pork, or even fish.

2. How can I make the pancakes less calorie-dense?
You can reduce the amount of oil used for frying and opt for low-fat milk in the pancake batter.

3. Can the pancakes be frozen?
Yes, the filled pancakes can be frozen. Make sure to wrap them well to prevent ice crystals from forming.

Conclusion

Chicken and mushroom pancakes are a wonderful choice for a quick and tasty dinner. This dish is not only delicious but also nutritious, having a perfect balance of protein and carbohydrates. Experiment with the ingredients and customize the recipe to your taste. Whether you serve them for a special occasion or just for an ordinary evening, these pancakes will bring smiles to the faces of your loved ones. Bon appétit!