Gratinated pancakes

Gratinated pancakes with chanterelle and chicken filling – A spring delicacy

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Number of servings: 4-6

Have you ever thought about how much a simple yet tasty family lunch can mean? Gratinated pancakes filled with chanterelles and chicken breast are a perfect choice to bring joy to the lunch table. These pancakes combined with delicious flavors and tomato sauce are, in fact, a modern reinterpretation of a traditional recipe that has been popular in many corners of the world. Let's begin the culinary adventure!

Ingredients

For pancakes:
- 12 pancakes (prepared according to your favorite recipe)

For filling:
- 1 piece of fried chicken breast (about 300 g, you can use leftover meat)
- 450 g chanterelles (or mushrooms of your choice, such as champignon)
- 4 large tomatoes
- 3 medium onions
- 3 tablespoons of olive oil
- 1 bell pepper (or colored bell pepper)
- 1/2 teaspoon of dried parsley
- Salt and pepper to taste

For gratin:
- 4 eggs
- 150 g yogurt (preferably Greek for a creamy texture)
- 50 ml milk
- Slices of cheese (about 150 g, I recommend Delaco Sofia)
- A pinch of salt

Preparing the pancakes

If you don't have pancakes ready, start by making the pancake batter. In a bowl, mix 2 eggs, 250 g flour, 500 ml milk, and a pinch of salt. Beat well until you get a smooth mixture. Let the batter rest for 15 minutes. Then, heat a non-stick frying pan and pour in a ladle of batter, spreading it evenly. Cook the pancakes on both sides until they turn golden. Repeat the process until you finish all the batter.

Preparing the filling

1. Cleaning and chopping the vegetables: Clean the onions and slice them thinly. Wash the bell pepper and slice it as well. The chanterelles should be soaked in cold water for 30 minutes to remove impurities, then drain and chop finely.

2. Sautéing the vegetables: Heat the oil in a large frying pan. Add the onion and let it soften, stirring occasionally. After about 5 minutes, add the bell pepper and continue to sauté together until it becomes soft.

3. Preparing the tomato sauce: Wash the tomatoes, peel them, and put them in a blender. Blend well until you get a puree. Add this puree to the pan along with the chopped chanterelles. Season with salt, pepper, and dried parsley. Let it simmer on low heat until the sauce reduces slightly, about 10-15 minutes.

Assembling the dish

1. Preparing the chicken breast: Slice the chicken breast thinly. You can use leftover meat from a previous roast, making this recipe ideal for avoiding food waste.

2. Filling the pancakes: On each pancake, add a spoonful of the chanterelle and onion filling, then place 3 slices of chicken breast. Fold the pancake to create a nice package.

3. Preparing the gratin mixture: In a bowl, beat the eggs together with the yogurt, milk, and a pinch of salt. The mixture should be smooth and creamy.

4. Arranging in the dish: Grease a baking dish with butter and place the filled pancakes inside. Pour the egg and yogurt mixture evenly over the pancakes.

Baking

Preheat the oven to 180°C. Place the dish in the oven and bake for 30 minutes. After this time, remove the dish and add the cheese slices on top. Put it back in the oven to melt the cheese, about 5-10 minutes.

Serving

Serve the gratinated pancakes hot, either plain or with a spoonful of sour cream on top. This recipe pairs wonderfully with a fresh green salad or a garlic yogurt sauce.

Suggestions and variations

If you want to try a vegetarian version, you can replace the chicken breast with tofu or feta cheese. Also, chanterelles can be replaced with cremini mushrooms or shiitake mushrooms for a more intense flavor.

Useful tips

- Fresh ingredients: Buy fresh vegetables and mushrooms to achieve a flavorful filling.
- Cooling the filling: Make sure the filling is cooled before filling the pancakes; otherwise, they may become soggy.
- Storage: If you have leftover pancakes, you can keep them in the fridge to consume the next day, but I recommend reheating them in the oven to maintain their crispy texture.

Nutritional information

One serving (2 pancakes) contains approximately 400-450 calories, depending on the ingredients used. These pancakes are a good source of protein due to the chicken breast and fiber from the vegetables used, making them a healthy choice for lunch.

Frequently asked questions

1. Can I use another type of meat?
Yes, you can use turkey or even pork, according to your preferences.

2. How can I make the pancakes less salty?
You can reduce the amount of salt and add more vegetables for a milder taste.

3. Can the pancakes be frozen?
Yes, the filled pancakes can be frozen. Make sure to wrap them well in cling film or in an airtight container.

4. What drinks pair well with this dish?
A refreshing lemonade or a dry white wine are excellent choices to accompany this dish.

Join us and explore this delicious recipe that will surely become a favorite in your menu! Enjoy your meal!

 Ingredients: 12 pancakes Filling: 1 piece of fried chicken breast (I had a leftover piece from yesterday) 450 g mushrooms 4 tomatoes 3 onions 3 tablespoons oil 1 bell pepper 1/2 teaspoon dried parsley salt pepper For gratin: 4 eggs 150 g yogurt 50 ml milk slices of Delaco Sofia cheese 1 pinch of salt

 Tags:  gratinated pancakes