Pancakes with sour cream and turkey breast

Name: Pancakes with sour cream and turkey breast - Evanghelina K.
Ingredients: For pancakes: 350 g flour; 70 g margarine; 3 eggs; 5 dl milk; a pinch of salt. For the filling: 200 g turkey breast; 60 g zucchini; 1 small onion; 3; 4 medium mushrooms; 1 dl olive oil; 2 dl sour cream; salt.

Meat - Pancakes with sour cream and turkey breast by Evanghelina K. - Recipia

Pancakes with sour cream and turkey breast - a delicious recipe that combines the fine texture of pancakes with a savory filling of meat, vegetables, and sour cream. This dish is not just a meal, but a culinary experience that will delight the taste buds of your loved ones. Let's embark together on the gastronomic world of pancakes! Preparation time: 30 minutes Baking time: 10 minutes Total: 40 minutes Number of servings: 4 Ingredients needed For pancakes: - 350 g flour - 70 g margarine (or butter, for a richer taste) - 3 eggs - 5 dl milk - A pinch of salt For the filling: - 200 g turkey breast, diced - 60 g zucchini, diced - 1 small onion, finely chopped - 3-4 medium mushrooms, diced - 1 dl olive oil - 2 dl sour cream - Salt, to taste Step-by-step instructions Step 1: Preparing the pancakes 1. In a large bowl, combine the flour with a pinch of salt. 2. In another container, beat the eggs with the milk, then pour the mixture over the flour. Mix vigorously until you achieve a homogeneous composition, without lumps. 3. Add the melted margarine (or butter) and mix again. Let the batter rest for 10 minutes to make it easier to use. 4. Heat a non-stick pan over medium heat and lightly grease it with oil. Pour a ladle of batter and spread it evenly to form a thin pancake. 5. Cook the pancake for 1-2 minutes on each side until golden. Continue with the remaining batter, stacking the pancakes on a plate. Step 2: Preparing the filling 1. In a pan, heat the olive oil over medium heat. Add the chopped onion and sauté until transparent. 2. Add the diced turkey breast and cook until browned. 3. Incorporate the zucchini and mushrooms, stirring constantly. Season with salt and let the mixture cook for about 5 minutes. 4. In a bowl, combine the meat and vegetable mixture with the sour cream and 2 tablespoons of water. Let it simmer for another 10 minutes, stirring occasionally. Afterwards, allow it to cool slightly. Step 3: Assembling the pancakes 1. Take a pancake and place a spoonful of the meat and vegetable filling in the center. You can also add a teaspoon of extra sour cream if you like. 2. Fold the pancake, tucking the edges inward and rolling it carefully. Repeat the process for all pancakes. 3. Place the stuffed pancakes in a baking dish and put them in the preheated oven at 200°C for 5-10 minutes until heated through. Chef's tip For an extra flavor, you can add spices like pepper, oregano, or basil to the filling. Also, if you wish, you can replace the turkey breast with chicken, turkey, or even a mix of vegetables for a vegetarian option. Possible variations - Vegetable pancakes: Replace the meat with a mix of vegetables such as bell peppers, spinach, and carrots. - Cheese pancakes: Add cottage cheese or feta cheese to the filling for a richer taste. - Spicy pancakes: Add some chopped chili pepper to the filling for a spicy note. Calories and nutritional benefits A serving of pancakes with sour cream and turkey breast contains approximately 400 calories, being a good source of protein, vitamins, and minerals. Turkey breast is rich in lean protein, while the vegetables provide essential fiber and vitamins. Frequently asked questions - Can I use whole wheat flour? Yes, you can replace white flour with whole wheat flour for a healthier option, but the texture will be denser. - What can I use instead of sour cream? You can use Greek yogurt or liquid cream, depending on your preferences. - How can I store pancakes? Stuffed pancakes can be kept in the refrigerator for 2-3 days, but it's recommended to reheat them in the oven before serving. Serving These pancakes are delicious served warm, alongside a fresh salad or a side of grilled vegetables. You can add a spoonful of tomato sauce or ketchup for a savory contrast. This recipe for pancakes with sour cream and turkey breast is not only simple but also very versatile. Whether you make them for a weekend brunch or a quick meal during the week, I am sure they will quickly become your family's favorites. Enjoy!

Pancakes with sour cream and turkey breast

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