Pancakes stuffed with chicken breast
Stuffed pancakes with chicken breast and mushrooms - A delicious and comforting recipe
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 4-6
Stuffed pancakes with chicken breast and mushrooms are a versatile and savory dish, ideal for a family dinner or a festive meal. This recipe, inspired by rich culinary traditions, combines the fluffy texture of the pancakes with a rich and flavorful filling, offering an unforgettable culinary experience.
A brief introduction to the history of pancakes
Pancakes have a long history, dating back to ancient times and have been prepared in various forms throughout the centuries. Whether sweet or savory, pancakes are a symbol of comfort and home cooking. Today, I invite you to discover them in a hearty version, stuffed with chicken breast and mushrooms.
Ingredients needed
For pancakes:
- 15 regular pancakes (you can use a simple recipe or buy them ready-made)
For the filling:
- 500 g mushrooms (preferably champignon or pleurotus)
- 300 g sour cream
- 4 cloves of garlic
- 1 large chicken breast
- 2 eggs
- Salt, to taste
- Pepper, to taste
- A bunch of fresh dill
- A bunch of fresh parsley
- 1 teaspoon chopped basil
- 50 g butter (for greasing the tray)
Step by step - Preparing the stuffed pancakes
1. Preparing the pancakes
If you choose to make the pancakes at home, start by mixing 2 eggs with 250 ml of milk, 200 g of flour, a pinch of salt, and a tablespoon of oil. Mix well until you get a smooth batter. Heat a non-stick pan and pour in a ladle of batter, spreading it evenly. Cook each pancake for 1-2 minutes on each side until golden. Keep them warm covered with a towel.
2. Preparing the filling
Clean and chop the mushrooms. In a pot, boil the chicken breast in salted water until tender, then let it cool slightly and cut it into cubes. In a pot, add the chopped mushrooms and blanch them in boiling water for 4-5 minutes, then drain them.
3. Combining the ingredients
In a large bowl, mix the blanched mushrooms, diced chicken, chopped dill, and parsley. In a small bowl, beat the eggs with the sour cream, crushed garlic, salt, pepper, and basil. Add the sour cream sauce over the chicken and mushroom mixture, incorporating everything well.
4. Filling the pancakes
On each pancake, place a portion of the filling, being careful to leave edges on all sides. Fold the pancakes, bringing the edges inward, then roll them up like stuffed cabbage.
5. Baking
Preheat the oven to 180°C and prepare a baking tray with parchment paper. Place the stuffed pancakes in the tray and put a slice of butter between each pancake. This step will add extra flavor.
6. Bake the pancakes
Put the tray in the oven and bake for 15-20 minutes, until the pancakes are warm and lightly browned.
Serving and suggestions
These stuffed pancakes with chicken breast and mushrooms are excellent both warm and cold, making them ideal for quick lunches or dinners. You can serve them with a fresh vegetable salad or a yogurt sauce with dill, which will perfectly complement the flavors.
Tips and variations
If you want to experiment, try adding feta cheese or mozzarella to the filling for an even richer taste. You can also use other types of meat, such as turkey, or even vegetables for a vegetarian version.
Nutritional benefits
This dish is rich in protein due to the chicken breast, with mushrooms providing a considerable amount of fiber and vitamins. The sour cream offers calcium, while the fresh greens add essential antioxidants for a balanced diet.
Frequently asked questions
Can I use canned mushrooms?
Fresh mushrooms are preferred for flavor, but if you have canned mushrooms, you can use those as well, making sure to drain them well.
Can I prepare the pancakes in advance?
Yes, you can make the pancakes a day in advance and keep them in the fridge. The filling can also be prepared in advance. Reheat the pancakes before serving.
How can I make the pancakes less greasy?
You can reduce the amount of butter used in the recipe or bake the pancakes on a non-stick surface without oil.
Now that you have all the necessary information, all that’s left is to get cooking and enjoy these delicious stuffed pancakes with chicken breast and mushrooms. Enjoy your meal!
Ingredients: 15 regular pancakes For the filling: kg mushrooms 300 g sour cream 4 cloves of garlic One large chicken breast Two eggs Salt, pepper A bunch of dill A bunch of parsley teaspoon chopped basil 50 g butter
