step-by-step recipe with photos Pancakes with tender chicken and golden onions can be both a wonderful hot breakfast and a cold snack that is convenient to take on the road. The thinnest ruddy envelopes made from sweetish dough will create an amazing contrast with the aromatic spicy filling, especially if wild mushrooms and herbs are added to it.
The basis of the pancake dough can be milk, kefir or whey. It should be quite liquid and without the slightest lumps. Each portion of it is poured onto a hot frying pan.
It is important not to overcook the pieces of juicy fillet, otherwise they will become hard. Heavy fresh cream or hot white sauce also work well to bind the filling together.
We process products
To make the filling for chicken and mushroom pancakes tasty, all ingredients must be as fresh and young as possible. First you need to process the meat. It should be rinsed, cleaned of unnecessary elements and very finely chopped with a knife. You need to do exactly the same with fresh mushrooms (champignons).
Among other things, you need to finely chop the onion and fresh herbs. As for cheese, it is better to grate it on a coarse grater.
Preparation
1. The easiest way is to use a food processor or meat grinder with a fine grid. Rinse the pieces of meat thoroughly and place in a bowl.
2. Pour milk over chicken fillet.
3. Beat two fresh chicken eggs into the bowl and press the “Start” button. Beat at maximum speed for 3 minutes until the meat is well chopped. There may be pieces of tendons in the dough - you need to pick them all out.
4. Add sifted wheat flour and continue stirring the pancake dough. At the same stage, add salt, sugar and vegetable oil. Adding oil to the dough will prevent you from pouring it into the pan during frying, that is, the pancakes will turn out to be non-greasy.
5. The finished pancake dough should not contain lumps of flour or too large pieces of meat, otherwise they will not have time to fry. Place the bowl of dough in a cool place and let it sit for half an hour.
6. Pour a little dough into a heated frying pan and spread it over the entire surface. There should not be too much dough, otherwise the pancake will turn out too thick. Fry for 3-4 minutes over low heat.
7. Turn the chicken pancake over to the other side and fry for another 2-3 minutes. Then use a spatula to transfer it to a plate.
8. Serve pancakes warm, with sour cream or mayonnaise. You can take them with you on the road, they are filling and perfectly satisfy your hunger.
Simple filling for chicken and mushroom pancakes: recipe with photo
If you want to cook stuffed pancakes in the shortest possible time, we recommend using this recipe. For it we need the following ingredients:
- poultry fillet – 400 g;
- fresh mushrooms – about 300 g;
- spices - at your discretion;
- heavy cream – 100 ml;
- sweet onion – 1 pc.;
- vegetable oil - about 30 ml.
Pancakes with chicken and mushrooms
pancakes with chicken and mushrooms
You know what a pancake lover I am and this is not the first version of this delicious dish on my website. We have already prepared pancakes with poppy seeds and French “Crepe Suzette”, tasted pancakes with whey, and pancakes have long become a favorite dish. However, this filling with chicken and mushrooms appears most often in our pancakes, because it is incredibly delicious!
I've been meaning to share this simple recipe for a long time and you often ask me about this filling. Pancakes with chicken and mushrooms turn out juicy, they are not difficult to prepare, and the result will delight you the next day. And when you heat such a pancake in a frying pan, pour it with sour cream, and make tea, you can’t think of anything tastier.
As for the ingredients, they are the simplest and most affordable. This time I use chicken in the form of thighs, but most often I buy breast, in any case it turns out tender, and the mushrooms add juiciness and flavor.
I recommend making the pancakes sweetish, then they will be in incredible harmony with the salty filling, believe me!!! I won’t say anything more, my stomach is already rumbling quite a bit and my mouth is watering, it’s time to cook the pancakes!
Ingredients:
For pancakes
- chicken eggs - 3 pcs
- sugar - 70 g (4-5 tbsp)
- milk - 500 ml
- cream* - 100 ml (optional)
- a pinch of salt
- flour - 1.5 cups (240 ml cup)
- vegetable oil - 3 tbsp
For filling:
- chicken (breast or thighs) - 500 g
- champignons – 400 g
- onion - 1 pc.
- salt pepper
- sour cream, dill - to taste
*I sometimes add cream to the pancake batter when I have it in the refrigerator. Especially when it comes to pancakes with sweet filling, this makes them more tender. But pancakes also turn out great without cream, so if there is no cream, just add more milk to the dough (600 ml in total)
First, let's prepare the pancakes: 1. Mix the eggs with sugar and a pinch of salt. Whisk lightly
2. Pour in half the milk and stir. Sift 1.5 cups of flour into the dough and mix well with a whisk until smooth. The dough will be thick, but without lumps
3. Add the remaining milk and mix.
4. Add cream to the dough and pour in 2 tablespoons of vegetable oil, mix, this will give the dough elasticity and help prevent pancakes from sticking to the pan when frying. Next, we look at the situation, if the dough is too thick, you can add more milk or dilute it with a little water. It should envelop the surface of the scoop. Let the finished dough rest for 10-15 minutes.
5. Mix the dough. Heat the frying pan well and lightly grease it with vegetable oil. I grease the pan only the first time, then I bake pancakes without oil. Pour the dough (about half a scoop) into the center of the pan and swirl the pan to help the dough spread over the surface
6. When the pancake starts to brown around the edges, use a spatula to turn it over to the other side and bake it on the other side for just a couple of seconds.
Place the finished pancakes on a plate. Prepare the filling
1. Boil chicken thighs or breasts in salted water and let cool. Peel the onion and chop it finely. Clean and finely chop the mushrooms
2. Heat vegetable oil in a frying pan, lightly fry the onion, add chopped mushrooms, salt, add pepper and simmer until the mushroom juice evaporates and the mushrooms become soft. Remove skin and bones from chicken thighs and chop finely
3. Add the chicken to the mushrooms, stir and simmer for a few more minutes. You can also add sour cream and dill to the filling, this will make it even tastier and more tender.
4. Place a little filling on the pancake and fold the edges of the pancake inward, wrap the pancakes in an envelope
5. Before serving, heat a little butter in a frying pan, fry the pancakes on each side until crispy, this will take 1-2 minutes on each side.
Serve pancakes with chicken and mushrooms topped with sour cream and sprinkled with fresh herbs. Bon appetit! Pancakes with chicken and mushrooms
- chicken eggs - 3 pcs
- sugar - 70 g (4-5 tbsp)
- milk - 500 ml
- cream* - 100 ml (optional)
- a pinch of salt
- flour - 1.5 cups (240 ml cup)
- vegetable oil - 3 tbsp
- chicken (breast or thighs) - 500 g
- champignons – 400 g
- onion - 1 pc.
- salt pepper
- sour cream, dill - to taste
- Mix eggs with sugar and a pinch of salt.
Beat lightly with a whisk. Pour in half the milk and stir - Sift 1.5 cups of flour into the dough and mix well with a whisk until smooth. The dough will be thick, but without lumps
- Add the remaining milk and mix.
Add cream (optional) - Pour 2 tablespoons of vegetable oil into the dough and mix; this will give the dough elasticity and help prevent the pancakes from sticking to the pan when frying.
Next, we look at the situation, if the dough is too thick, you can add more milk or dilute it with a little water. It should envelop the surface of the scoop. But it's best to make a test pancake. - Heat the frying pan and lightly grease it with vegetable oil.
I grease the pan only the first time, then I bake pancakes without oil. Pour the dough (about half a scoop) into the center of the pan and swirl the pan to help the dough spread over the surface - When the pancake begins to brown around the edges, use a spatula to turn it over to the other side and bake it for literally a couple of seconds on the other side.
Place the finished pancakes on a plate - Boil chicken thighs or breasts in salted water and let cool. Peel the onion and chop it finely. Clean and finely chop the mushrooms
- Heat vegetable oil in a frying pan, lightly fry the onion, add chopped mushrooms, salt, add pepper and simmer until the mushroom juice evaporates and the mushrooms become soft.
Remove skin and bones from chicken thighs and chop finely - Add the chicken to the mushrooms, stir and simmer for a few more minutes. You can also add sour cream and dill to the filling, this will make it even tastier and more tender.
- Place a little filling on the pancake and fold the edges of the pancake inward, wrap the pancakes in an envelope.
- Before serving, heat a little butter in a frying pan, fry the pancakes on each side until crispy, this will take 1-2 minutes on each side.
Source: https://mom-story.com/2016/05/blinchiki-s-kuritsei-i-gribami/index.html
Forming products and serving them to the table
Having prepared the filling from poultry meat, mushrooms and cream, you should begin to form the stuffed pancakes. To do this, the product must be placed on a flat plate, and then the previously fried mass should be placed in the middle. By rolling the pancake into an envelope, you can freeze it or heat it in a frying pan and serve it immediately. In addition to this dish, you must serve hot sweet tea or another drink.
Useful tips
- The filling does not have to be made only from the breast. You can use other parts of the carcass or minced chicken.
- If you pour a little broth into the sliced meat and leave it for a few minutes, the filling will be juicier.
- The minced chicken must be thoroughly mixed during frying so that it does not stick together in lumps.
- You can not boil the chicken, but cut it into small pieces and fry it in vegetable oil. True, this option will be higher in calories.
- To prevent the filling from falling apart, you can add a little grated cheese. Having melted, it “glues” the mass together.
- The dish can be decorated in different ways. You can roll the pancakes into rolls or envelopes. Bags of pancakes tied with a feather of green onions will look beautiful on the holiday table.
- Stuffed pancakes can be prepared for future use and stored in the freezer.
Making chicken stuffing at home is easy. There are many options, don't be afraid to experiment. Pancakes with chicken are a healthy breakfast, a hearty lunch and an original snack. A pancake bag with chicken filling will certainly decorate even a holiday table.
A hearty breakfast or a full afternoon snack - pancakes with chicken
Products used:
- milk - 300 ml (1.5 cups);
- chicken fillet - 200 g;
- flour - 250 g (1 cup);
- chicken egg - 2 pieces;
- vegetable oil - 50 ml (1/4 cup);
- carrots - 200 g (2 root vegetables);
- onion - 100 g (1 head);
- broth - 100 ml (1/2 cup);
- granulated sugar - 10 g;
- spices, salt, pepper.
Preparation time: 20-30 minutes.
Frying time: 2-3 minutes.
Total cooking time: 40-50 minutes.
Quantity: 14-15 pancakes.
Chicken pancakes take a little longer to prepare than regular pancakes, but their delicate and rich taste will delight your loved ones.
- Wash the chicken meat, remove the skin and fat and boil until tender in salted water. We don’t pour out the broth, it will come in handy later.
Advice. Pancakes are prepared with chicken fillet, but it is better to use chicken legs instead of breast, as this meat is more juicy.
- We clean the onions and carrots, wash them and chop them: chop the onions and grate the carrots.
Pancakes with mushrooms and chicken fillet
This version of pancakes is quite filling and original. To prepare it you need to take:
- 500 grams of chicken fillet;
- onion head;
- 300 grams of hard cheese;
- 40 grams of butter;
- a bunch of fresh herbs;
- 400 grams of champignons.
The best herb to use is parsley. If necessary, you can use any mushrooms, but champignons cook the fastest and go well with chicken.
Spicy cabbage filling
For such a simple but interesting option you need to take the following ingredients:
- half a head of cabbage;
- one chicken fillet;
- a tablespoon of tomato paste;
- onion head;
- vegetable and butter;
- spices to taste;
- breadcrumbs;
- one raw egg.
You can also replace some of the cabbage with sauerkraut and add fresh herbs. In this case, the filling will taste more interesting.
First, stew the cabbage. You can add a little oil or water to it. When it becomes soft, remove it from the stove. Separately, finely chopped onion and chicken fillet are fried in a mixture of oils. Add your favorite spices. When the chicken is ready, mix cabbage with it and season with tomato paste. Simmer for a couple more minutes, then remove from heat.
Place a couple of tablespoons of filling on the pancake. They roll them up. Beat a raw egg with a fork and pour breadcrumbs onto a flat plate. Dip the pancake first in the egg, then in the breadcrumbs. Fry on both sides until crusty.
