Ingredients
Servings: - 2 +
150 gr Flour wheat
350 gr Milk cow's
30 ml Oil sunflower For pancakes
30 ml Oil sunflower For filling
7 gr Sugar
2 pinch Salt For dough
Salt For filling to taste
Pepper black ground For filling to taste
350 gr Drumstick chicken
180 gr Champignons
35 gr Onion
Description
Pancakes with chicken and mushrooms are a worthy dish for a festive event or dinner with the family! To do this, you will need to fry thin yeast-free pancakes and fill them with delicious filling. Many people know how to cook pancakes, so I offer the simplest and most uncomplicated recipe for unleavened dough with milk and eggs. The products will be tasty, light and non-greasy. But at the same time they will have a dense structure. It will prevent the pancakes from tearing during the wrapping process. For the filling you will need chicken meat and mushrooms. These ingredients complement each other perfectly. For this chicken and mushroom pancakes recipe, use whatever parts of the chicken you like. These could be drumsticks, thighs or chicken fillets. We do not use fillet, as it is slightly dry for the filling. It is better to buy chicken drumsticks or thighs – they are juicy and tender. You can serve pancakes with chicken and mushrooms either cold or hot, it will be very tasty!
Step by step recipe 
First of all, you need to prepare all the ingredients for the dough; take the eggs and milk out of the refrigerator an hour in advance so that they warm up and reach room temperature. Break the eggs into a deep bowl, add the required amount of granulated sugar and salt. Sugar is needed even if the pancakes have a salty filling, just add a little to balance the taste.
Beat the egg mixture well with a regular hand whisk. The granulated sugar and salt should melt completely.
Pour in half the volume of milk and stir all the liquid.
Now add the sifted flour and baking powder. Mix everything with a whisk, break up all the lumps.
Finally, add the remaining milk to the dough. If the dough turns out to be thick, just pour in 2-3 tablespoons of plain water. Now pour in odorless vegetable oil and stir again. The dough is ready.
Heat the frying pan well and grease it with vegetable oil. Pour the batter into a thin layer and start frying.
Thin pancakes fry very quickly, literally 10-12 seconds on each side. Let them brown. Fry all the products in this way until the dough runs out.
For the filling, boil the chicken meat. To do this, boil about 700 g of water, put the chicken in it, add salt to taste and cook until done for about 25 minutes. Then cool the meat in the broth so that it remains juicy.
Cut the cooked meat into small cubes.
Also, for the filling, peel the onions and mushrooms. Cut these products into medium cubes.
Fry the mushrooms and onions in a frying pan with oil for about 5 minutes. Add salt and black pepper to taste.
Then add the boiled and chopped chicken into the frying pan and sauté everything together for another 3-4 minutes. Remove the filling from the heat and let it cool slightly.
Spread chicken and mushroom filling onto each pancake.
Roll it up into a tube or envelope and you're done! Roll up the rest of the products in this manner.
Serve ready-made pancakes stuffed with chicken and mushrooms. A delicious snack will delight you and your guests. It turns out very satisfying and aromatic.
Enjoy your meal!
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