Pancakes stuffed with chicken and milk curd
Stuffed pancakes with chicken and milk core – a delicious and comforting recipe
Preparation time: 30 minutes
Baking time: 60-70 minutes
Total time: 90-100 minutes
Number of servings: 4-6
Welcome to the tasty world of pancakes! Today, I will share a recipe that combines the delicacy of pancakes with a savory chicken filling and the fresh flavors of herbs. These stuffed pancakes with chicken and milk core are not only an excellent choice for a family dinner but also a perfect option to impress your guests.
About the recipe
Pancakes have a rich history, being a cherished dish in many cultures. From sweet to savory, pancakes can be filled with various ingredients, becoming the favorite delicacies of many. In today's recipe, we will use chicken breast, fresh vegetables, and, of course, a splash of milk core to add a creamy and delicious note. So, get ready to indulge your taste buds!
Ingredients
For pancakes:
- 2 eggs
- 1 cup milk
- 1 pinch of salt
- 1 pinch of baking powder
- 3 tablespoons oil
- 9-11 tablespoons flour
For the filling:
- 1 chicken breast
- 1 large onion
- 1 carrot
- 150 g canned tomatoes
- 100 ml vegetable broth
- 2 eggs
- salt
- pepper
- fresh dill
- fresh parsley
For gratin:
- 2 eggs
- 150 g cheese
- 3 tablespoons sour cream
- salted milk core Delaco
- 1 cube of butter
Preparation
1. Preparing the pancakes
We start with the pancakes. In a large bowl, beat the eggs with a pinch of salt until frothy. Gradually add the milk, stirring constantly. This will ensure a smooth and homogeneous texture.
- Useful tip: Use fresh milk, and for an even richer flavor, try whole milk.
At this point, incorporate the oil and mix. Then, add the baking powder and flour, one tablespoon at a time, stirring continuously to avoid lumps.
- Important: Let the mixture rest for 10-15 minutes to achieve fluffier pancakes.
Heat a non-stick pan over medium heat and grease it with a splash of oil. Use a ladle to pour the desired amount of batter, then spread it evenly over the surface of the pan.
- Trick: A well-cooked pancake will easily detach from the pan. Wait until it turns golden on one side, then flip it.
Repeat the process until you finish the batter. Place the pancakes on a plate and let them cool.
2. Preparing the filling
Now we turn our attention to the filling. Wash the chicken breast, then dry it with a kitchen towel and cut it into small cubes. If you want, you can also use pre-cooked chicken breast to save time.
- Suggestion: Using a meat grinder or a food processor will make the process easier.
Peel the onion and chop it finely. Grate the carrot, and blend the tomatoes with their juice.
In a ceramic pan, add the minced meat and let it whiten slightly. If you don't have a ceramic pan, don't worry, a regular pan will work just as well – just add 2-3 tablespoons of oil to prevent sticking.
- Frequently asked question: Can I add other vegetables to the filling? Absolutely! Mushrooms or bell peppers are excellent options.
Once the meat has whitened, add the onion and carrot, letting them sauté a bit. Then, pour in the vegetable broth and let everything simmer over medium heat until the liquid reduces significantly.
- Tip: This step is essential to ensure that the filling is not too watery.
Finally, add the blended tomatoes, season with salt and pepper to taste, and let it cook for another 2-3 minutes. Remove the pan from the heat and let the mixture cool for 5 minutes. Then, incorporate the chopped greens and beaten eggs.
3. Assembling the pancakes
Grease a baking dish with butter to prevent the pancakes from sticking. Take a pancake, fill it with the chicken mixture, and then fold or roll it. Place the stuffed pancakes in the prepared dish, side by side.
4. Preparing the gratin
In a bowl, beat the 2 eggs with the sour cream. Grate the cheese and incorporate it into the egg mixture. Pour this mixture over the pancakes, ensuring they are evenly covered.
- Unique detail: Place a slice of salted milk core Delaco on top of each pancake for a delicious and creamy taste.
Cover the dish and place it in the preheated oven at 180 degrees Celsius. Bake for 60-70 minutes, until the pancakes are golden and gratinated.
5. Serving
Once the pancakes are ready, remove the dish from the oven and let it cool for a few minutes before serving. These stuffed pancakes with chicken and milk core are excellent served warm, alongside a fresh salad or grilled vegetables.
Combinations and variations
These pancakes can be customized according to personal preferences. Try replacing the chicken with turkey or vegetables for a vegetarian option. You can also add spices like paprika or oregano to the filling for an extra flavor.
Nutritional benefits
These pancakes offer a balance of protein, fiber, and carbohydrates, making them a nutritious and filling option. Chicken breast is an excellent source of lean protein, while the vegetables provide essential vitamins and minerals.
Calories
One serving (2-3 pancakes) contains approximately 400-500 calories, depending on the ingredients used.
Frequently asked questions
- Can I use whole wheat flour for pancakes? Yes, but you may get a slightly different texture.
- How can I make the pancakes less greasy? Reduce the amount of oil in the batter or use a cooking spray for the pan.
I hope this recipe for stuffed pancakes with chicken and milk core brings you joy in the kitchen! Don't forget to enjoy every moment spent cooking and share this delicacy with your loved ones. Enjoy your meal!
Ingredients: For the pancakes: 2 eggs, 1 cup of milk, a pinch of salt, a pinch of baking powder, 3 tablespoons of oil, 9-11 tablespoons of flour. For the filling: 1 chicken breast, 1 large onion, 1 carrot, 150 g canned tomatoes, 100 ml vegetable broth, 2 eggs, salt, pepper, fresh dill, fresh parsley. For the gratin: 2 eggs, 150 g cheese, 3 tablespoons sour cream, Delaco milk core with salt, 1 cube of butter.
