Chicken and mushroom pancakes in Bechamel sauce

Chicken and Mushroom Pancakes in Bechamel Sauce

Welcome to the delicious world of pancakes! Today, I will guide you step by step in preparing a savory recipe for chicken and mushroom pancakes in Bechamel sauce, inspired by Gino D’Acampo. These pancakes are a wonderful choice for a family dinner or a special lunch, combining the soft texture of the pancakes with a rich filling of chicken, mushrooms, and a creamy sauce. Let’s begin our culinary journey!

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Servings: 4

Ingredients

For the pancakes:
- 125 g flour
- 1 egg
- 300 ml milk

For the filling:
- 2 chicken thighs or 1 chicken breast
- 150 g bacon
- 4 green onions or 1 dry onion
- 150 g sliced mushrooms
- 1 tablespoon flour
- 250 ml milk
- 2 sprigs of tarragon
- 75 g grated cheese
- Salt and pepper, to taste
- Oil, for frying

A Brief History of the Recipe

Pancakes have a fascinating history, being consumed for centuries in various cultures around the world. Whether sweet or savory, they bring a touch of joy to every meal. The filling with chicken and mushrooms, enriched by the Bechamel sauce, is a perfect combination to turn a simple pancake into a special dish.

Step by step in preparing the pancakes

1. Preparing the pancake batter:
In a medium bowl, crack the egg and add the milk. Use a whisk to mix well until the mixture is smooth. Then, gradually add the flour, continuing to whisk to avoid lumps. The consistency should be similar to that of sour cream.

2. Cooking the pancakes:
Heat a non-stick skillet over low heat and lightly grease it with oil. Pour a ladle of pancake batter into the skillet, swirling the skillet to evenly cover the bottom. Cook the pancake for 1-2 minutes, until the edges start to lift, then flip it with a spatula. Cook on the other side until golden. Repeat this process until you finish all the batter, placing the pancakes on a plate and covering them with a towel to keep them warm.

Preparing the filling

3. Preparing the ingredients:
Cut the chicken thighs (or chicken breast) into small cubes. Slice the bacon and mushrooms, and chop the green onion into rounds. Make sure you have all the ingredients ready before you start cooking.

4. Sautéing the ingredients:
In a large skillet, heat a little oil over medium heat. Add the bacon and fry until crispy. Add the green onion and mushrooms, sautéing everything for 5-7 minutes, until the mushrooms release their water and turn golden. Add the diced chicken and cook until the meat changes color.

5. Preparing the Bechamel sauce:
When the chicken is cooked, add a tablespoon of flour, stirring quickly to avoid lumps. Then, gradually pour in the milk, stirring continuously. The sauce should start to thicken. Once it reaches the desired consistency, add the finely chopped tarragon, salt, and pepper to taste. Mix well and let it simmer for a few minutes.

Assembling the pancakes

6. Filling the pancakes:
On a pancake, place about 2 tablespoons of the chicken and mushroom filling in the center. Roll the pancake tightly and place it in a lightly oiled baking dish. Repeat this process for all the pancakes.

7. Finalizing the dish:
Sprinkle the grated cheese over the pancakes. Place the dish in the preheated oven at 180°C (or Gas 4) and bake for 15-20 minutes, until the cheese melts and turns golden.

Serving

8. The moment of truth:
Remove the pancakes from the oven and let them cool slightly. Serve them warm, alongside a fresh seasonal salad or a side of grilled vegetables. A salad with cherry tomatoes, arugula, and a simple vinaigrette will perfectly complement this dish.

Useful Tips

- Ingredient variations: You can experiment with different types of meat, such as turkey or even a vegetarian version using tofu or your choice of vegetables. Additionally, different types of cheese can provide a unique flavor (goat cheese or mozzarella).
- Cooking the pancakes: If you prefer thinner or thicker pancakes, adjust the amount of flour and milk. A smaller amount of flour will produce thinner pancakes.
- Bechamel sauce: For an even richer sauce, you can add a bit of Gouda or Parmesan cheese to the Bechamel sauce.
- Frequently asked questions:
- Can I use whole wheat flour? Yes, but you may need to add a little more milk to achieve the desired consistency.
- Can I prepare the filling in advance? Absolutely! The filling can be made a day ahead and stored in the refrigerator. When you are ready to assemble, reheat the filling before use.

Nutritional Benefits

This recipe brings together the protein from chicken and bacon, the vitamins and minerals from mushrooms and onion, and the calcium from cheese. A serving provides a balanced meal, full of essential nutrients, perfect for a comforting dinner.

Calories

A serving of chicken and mushroom pancakes in Bechamel sauce contains approximately 450-500 calories, depending on the ingredients used. This can vary, but it is a healthy and delicious choice for a satisfying meal.

I hope this recipe for chicken and mushroom pancakes in Bechamel sauce has inspired you to explore new flavor combinations and bring a touch of innovation to your kitchen. Enjoy your meal!