Savory pancakes filled with liver, mushrooms, and oven-baked turkey breast

Name: Savory pancakes filled with liver, mushrooms, and oven-baked turkey breast - Erica G.
Ingredients: For pancakes: eggs; sparkling water; salt; pepper; white flour; parsley and dill leaves; oil. For the filling: 200g turkey breast; 300g chicken liver; 200g mushrooms; 2 green onions; 1 bell pepper; oil; 2 tablespoons tomato paste; salt; pepper; parsley; dill; herbs de Provence; 150ml water. Topping: 150g cheese; 300g sour cream.

Appetizers - Savory pancakes filled with liver, mushrooms, and oven-baked turkey breast by Erica G. - Recipia

Savory pancakes filled with liver, mushrooms, and baked turkey breast Who doesn't love pancakes? This versatile dish, which can be enjoyed in both sweet and savory versions, offers us the opportunity to explore unexpected combinations of ingredients. Today, I will share a delicious recipe for savory pancakes filled with a flavorful mixture of liver, mushrooms, and turkey breast. This recipe is not only tasty but also a nutritious choice, packed with protein and vitamins, perfect for a family meal or a lunch with friends. Preparation time: 30 minutes Baking time: 25 minutes Total time: 55 minutes Number of servings: 4-6 Ingredients For the pancakes: - 3 eggs - 300 ml sparkling water - 1 pinch of salt - 250 g white flour - 1 bunch of fresh parsley - 1 bunch of fresh dill - 2 tablespoons of oil (for the batter) For the filling: - 200 g turkey breast - 300 g chicken liver - 200 g mushrooms (champignon or oyster) - 2 green onions - 1 bell pepper - 2 tablespoons of oil (for cooking) - 2 tablespoons of tomato paste - Salt and pepper to taste - 1 bunch of chopped parsley and dill - 1 teaspoon of herbs de Provence - 150 ml water For the topping: - 150 g grated cheese - 300 g sour cream Preparation Step 1: Preparing the filling 1. Preparing the ingredients: Start by cleaning the onion and mushrooms. Chop the onion finely and dice the mushrooms. Wash the bell pepper and chop it finely as well. Cut the turkey breast into small pieces, and wash and cut the liver into suitable pieces. 2. Sautéing the vegetables: In a pot, heat 2 tablespoons of oil over medium heat. Add the chopped onion and bell pepper and sauté for 3-4 minutes until they become translucent. 3. Adding the meat: Add the chopped turkey breast. Cook until the meat turns white, stirring occasionally, for about 5-7 minutes. 4. Adding the liver and mushrooms: Next, add the liver and diced mushrooms. Mix well and let them cook together for 5 minutes. 5. Cooking the filling: Add 150 ml of water and let the mixture simmer over low heat until the water reduces. When the mixture is almost ready, add the tomato paste, mix well, and let it simmer for a few minutes. Season with salt, pepper, and add the chopped greens along with the herbs de Provence. Let it come to a boil and then turn off the heat. Step 2: Preparing the pancakes 1. Preparing the batter: In a large bowl, beat the eggs with a pinch of salt. Gradually add the sparkling water and mix. Start incorporating the flour, stirring constantly to avoid lumps. Add the oil and mix well. Finally, fold in the finely chopped parsley and dill. 2. Cooking the pancakes: Heat a non-stick skillet over medium heat. Lightly grease the skillet with oil and pour a ladle of batter, swirling the skillet to form a thin pancake. Cook for 1-2 minutes on each side until golden. Continue until you finish all the batter, keeping the pancakes warm. Step 3: Assembling and baking 1. Filling the pancakes: Take each pancake and place a portion of the liver, mushroom, and turkey filling on one side. Roll the pancake tightly, like a stuffed cabbage, to prevent the filling from spilling out. 2. Preparing for the oven: In a greased baking dish, place the filled pancakes side by side. Pour the sour cream on top and sprinkle with grated cheese. 3. Baking: Preheat the oven to 180°C and bake the pancakes for 20-25 minutes until the cheese is melted and has a golden crust. Serving and suggestions Serving these savory pancakes is a true delight. You can arrange them on a platter and garnish with fresh herbs, such as parsley or dill. A fresh tomato salad with green onions and cucumbers would be a perfect accompaniment, bringing a contrast of freshness. Nutritional benefits This recipe offers an excellent combination of protein from turkey and liver, along with the fiber and vitamins from the vegetables. The pancakes made from white flour can be enhanced by using whole wheat flour, providing a denser texture and additional benefits. Frequently asked questions 1. Can I use other types of meat? Certainly! This dish is versatile. You can use chicken, pork, or even tofu for a vegetarian option. 2. How do I store the pancakes? The filled pancakes can be stored in the refrigerator in an airtight container for 2-3 days. You can reheat them in the oven or on a skillet. 3. Is it possible to freeze the pancakes? Yes, these pancakes can be frozen. Make sure to separate them with plastic wrap to prevent sticking. Possible variations To liven up this recipe, you can add feta or ricotta cheese to the filling, providing a creamy and flavorful taste. You can also try adding vegetables of your choice, such as zucchini or spinach, to enhance the nutritional value. Conclusion These savory pancakes filled with liver, mushrooms, and turkey breast are a perfect choice for a delicious and nourishing meal. From preparing the filling to assembling the pancakes, each step will bring you closer to an exceptional result. So, embrace this recipe, add a touch of creativity, and enjoy a flavorful meal with your loved ones!

Savory pancakes filled with liver, mushrooms, and oven-baked turkey breast

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