Stuffed pancakes with chicken and mushrooms, gratinated

Name: Stuffed pancakes with chicken and mushrooms, gratinated
Ingredients: For the dough: 2 eggs; salt; 3 tablespoons of oil; 300 g of white flour; 1/2 teaspoon of baking soda; sparkling water. For the filling: 3-4 tablespoons of oil; 1 boneless chicken breast; 4 champignon mushrooms; 1 teaspoon of pepper paste; 2 tablespoons of sliced black olives; 1/2 red bell pepper; pepper; 1 tablespoon of chopped fresh parsley. For gratin: 300 g of sour cream; pink Himalayan salt; pepper; 1 egg; 50 g of cheese.

Meat - Stuffed pancakes with chicken and mushrooms, gratinated by Jeana F. - Recipia

Stuffed pancakes with chicken and mushrooms, gratinated - A delicacy that combines tradition with innovation Who doesn't love pancakes? This versatile dish has become a star in kitchens around the world, boasting a rich and fascinating history. Pancakes are equally loved for their sweet and savory fillings. Today, I invite you to explore a recipe for stuffed pancakes with chicken and mushrooms, baked to perfection, that will bring a smile to any food lover's face. Preparation time: 20 minutes Baking time: 30 minutes Total time: 50 minutes Number of servings: 4 The ingredients needed for this recipe are simple and easy to find. Let’s make sure we have everything we need: For the batter: - 2 eggs - A pinch of salt - 3 tablespoons of oil - 300 g of white flour - 1/2 teaspoon of baking soda - Sparkling water (about 500 ml) For the filling: - 3-4 tablespoons of oil - 1 boneless chicken breast (about 300 g) - 4 champignon mushrooms (or forest mushrooms if you prefer a stronger flavor) - 1 teaspoon of pepper paste (this can be store-bought or homemade) - 2 tablespoons of sliced black olives - 1/2 red bell pepper (diced) - Freshly ground pepper (to taste) - 1 tablespoon of chopped fresh parsley For gratinating: - 300 g of sour cream (or yogurt for a lighter option) - Himalayan pink salt (or regular salt, to taste) - Freshly ground pepper - 1 egg - 50 g of grated cheese (for a delicious crust) Step 1: Preparing the pancake batter In a large bowl, beat the 2 eggs well with a pinch of salt. Add the 3 tablespoons of oil and a little sparkling water. This secret ingredient will make the pancakes fluffier and airier. Gradually incorporate the flour mixed with baking soda, continuing to stir. Add sparkling water gradually until you achieve a smooth and slightly runny consistency, but not too liquid. A consistency similar to sour cream would be ideal. Step 2: Cooking the pancakes Heat a non-stick skillet over medium heat and grease it with a little oil. Pour a ladle of batter and tilt the skillet to evenly cover the bottom. Cook the pancake for 1-2 minutes until the edges turn golden and slightly crispy. Flip the pancake with a spatula and let it cook for a few more moments. Repeat the process until you finish the batter. You should get about 8-10 pancakes, depending on the size of the skillet. Practical tips: - Make sure the skillet is well heated before pouring the batter; otherwise, the pancakes may stick. - If you have a special pancake skillet, use it! This will make cooking much easier and more even. Step 3: Preparing the filling Wash the chicken breast and dry it with paper towels. Cut it into small cubes. Clean the mushrooms and slice them thinly. Dice the bell pepper. In a pot, heat the 3-4 tablespoons of oil and add the chicken breast. Cook until it turns white and is easily pierced with a fork. Add the mushrooms and pepper paste, stirring constantly. Let the mixture cook until the mushrooms release their juice and it evaporates. Add the olives, bell pepper, and parsley, then season with pepper. Let it cook for another 2 minutes, then remove from heat. Step 4: Assembling the pancakes On each pancake, place about 2 tablespoons of the chicken and mushroom mixture in the center. Fold the pancake like stuffed cabbage, sealing the filling well. Stand the pancakes upright in a buttered ceramic dish. Step 5: Preparing for gratinating In a bowl, mix the sour cream (or yogurt) with the egg, then season with salt and pepper to taste. Pour the mixture over the pancakes in the dish. Preheat the oven to 180 degrees Celsius and bake the pancakes for 20-25 minutes or until the surface becomes golden and crispy. Step 6: Finalizing Once the pancakes are ready, remove the dish from the oven and sprinkle the grated cheese on top. Leave it in the oven for another 5-6 minutes until the cheese melts and becomes slightly browned. Serving the pancakes These stuffed pancakes with chicken and mushrooms are delicious both warm and cold. You can serve them with a fresh salad on the side for a refreshing contrast. Additionally, a cup of yogurt or sour cream flavored with fresh herbs would add an extra layer of flavor. Healthy variant If you want a lighter option, replace the sour cream with Greek yogurt. This will add a creamy texture but with fewer calories. Nutritional information A serving of these pancakes provides a good balance of protein from the chicken and dairy, healthy fats from the olive oil, and carbohydrates from the flour, having approximately 450 calories per serving. Frequently asked questions - Can I use other types of mushrooms? Of course! Shiitake or portobello mushrooms can add an interesting flavor. - What can I do if I don’t have sparkling water? You can use still water, but sparkling water helps achieve a fluffier texture. - How can I store the pancakes? The pancakes can be stored in the fridge for 2-3 days, but it is recommended to reheat them in the oven to maintain the crispy texture. With this recipe for stuffed pancakes with chicken and mushrooms, you are ready to impress family and friends with a delicious dish that combines tradition with innovation. Enjoy your meal!