Creamy Chicken and Mushroom Pancakes



Try making pancakes in a savory version, different from the usual sweet pancakes. This recipe features a creamy chicken and mushroom filling inside soft, fluffy pancakes. A quick and easy meal that's sure to impress!
Cooking Time: 60 minutes
Serves: 5 people
Pancake Ingredients:

1 cup of flour
A pinch of salt
1¼ cups of milk
2 eggs
20 grams of melted butter
Filling Ingredients:
20 grams of butter
1 small onion (finely chopped)
150 grams of mushrooms (sliced)
2 tablespoons of flour
¾ cup of cooking cream
½ cup of low-sodium chicken broth
1½ cups of chicken breast (thinly sliced)
2 tablespoons of fresh parsley (chopped)
¼ cup of Parmesan cheese (grated)
Instructions:
For the Pancake Batter:
In a deep bowl, mix the flour and salt, and create a well in the center.
In a separate bowl, whisk the eggs with the milk, then pour the mixture into the well in the flour.
Stir until you get a smooth, homogenous batter.
Heat a non-stick pan over medium heat and grease it lightly with butter. Pour a quarter cup of pancake batter into the center of the pan and swirl it around to spread the batter evenly.
Cook the pancake for 2-3 minutes until bubbles appear on the surface, then flip it and cook for another 2 minutes until golden.
Remove the pancake and cover to keep it warm. Repeat with the remaining batter.
For the Filling:
In a large pan over medium heat, melt the butter. Add the chopped onion and sauté until softened, then add the mushrooms and cook for about 5 minutes until they soften.
Stir in the flour and cook for another minute.
Reduce the heat and gradually add the cream and chicken broth, stirring well. Let the mixture simmer until it thickens slightly.
Add the sliced chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the mixture thickens.
Remove the pan from heat and sprinkle the chopped parsley over the mixture. Let it cool for a few minutes at room temperature.
Assembly:
Preheat your oven grill to 180°C.
Place a pancake on a flat surface, then spoon a quarter cup of the creamy chicken and mushroom filling onto the pancake.
Roll the pancake around the filling and repeat with the remaining pancakes.
Place the stuffed pancakes in a buttered baking dish and sprinkle grated Parmesan cheese on top.
Bake in the preheated oven for 5 minutes until the cheese melts.
Serve the creamy chicken and mushroom pancakes hot and enjoy this savory twist on the classic pancake!

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