step by step recipe with photo

Appetizing ruddy pancakes are a traditional Russian food, an integral part of national cuisine, excellent cold appetizer served with white sauce. Meat filling allows them to compete with any main course on the lunch menu.

When preparing pancake dough, it must be taken into account that it must be liquid enough, otherwise the pancakes will turn out to be thick.

Delicate chicken goes well with any additives. Fragrant champignons much easier to cook, but a handful forest mushrooms turn food into real cooking masterpiece... The taste of the filling is favorably emphasized by spices and golden rings of fried onions.

Ingredients

• 1 chicken egg
• 250 ml liquid (milk + water)
• 2 tbsp. l. Sahara
• 1.5 tsp salt
• spices for filling
• 3 tbsp. l. vegetable oil in the dough
• frying oil
• 100 g wheat flour
• 150 g chicken
• 150 g mushrooms

Preparation

1. In a deep bowl or saucepan, combine the ingredients for the pancake dough: water, milk, vegetable oil, beat in an egg, add salt (1/3 tsp) and sugar. Add the sifted flour and start stirring with a whisk or hand blender, which will save a lot of time. Ready dough let it brew for 25-30 minutes in a cool place. Stir the pancakes again before frying them, as the flour will settle to the bottom of the pan.

2. Before frying the first pancake, brush the frying pan with cooking oil. Pour the dough and spread it over the entire surface. Fry the pancake over low heat, 3 minutes on one side, then turn it over.

3. On the other hand, fry the pancake for a little less time, minutes 2. Transfer to a dish.

4. For the filling, it is most convenient to take chicken fillet, but you can also use the breast, just cut the meat off the bones. Cut the fillet into small pieces.

5. Rinse the mushrooms thoroughly and cut very small cubes, when frying, they will decrease in size even more. Before frying, forest mushrooms must be peeled, washed and boiled in salted water for at least half an hour.

6. Pour 2-3 tablespoons of vegetable oil into a hot frying pan. Begin to fry the chicken and mushrooms, stirring occasionally, over low heat. Season with salt and add any spices, such as a mixture of ground peppers. Cook for at least 20 minutes.

Step 1: knead the pancake dough.

Milk is best taken at room temperature. Pour it into a deep bowl, mix with eggs, sugar and salt. Whisk well, then gradually add the wheat flour. The thickness of the dough should be like liquid cream. Beat it well with a whisk (you can even use a mixer) to dissolve all the flour lumps and get homogeneous mass... Add some sunflower oil at the very end.

Step 2: fry the pancakes.

Preheat the skillet. Put a little vegetable oil on it, and then pour in the dough. Tilt the pan to distribute the dough all over the bottom of the pan for a thin and flavorful pancake. Return skillet to fire. Wait for the dough to set and you will see golden edges, then gently pry the pancake with a spatula and turn it over to fry on the other side. Cooking time for one pancake - about 2 minutes... The main difficulty, in my opinion, is the need to constantly monitor the frying temperature so that the dough does not burn, but also bakes well at the same time.
When all the pancakes are ready, set them aside and start filling, but if you "ate the dog" on frying pancakes, then you can start preparing the filling at the same time. But for inexperienced cooks it is better to do everything sequentially or ask for help.

Step 3: prepare the mushrooms.

Sort out the mushrooms and rinse well with running water. Pat dry with paper towels and then cut into cubes or thin slices.

Step 4: prepare the chicken.

Rinse the chicken fillet, pat dry with disposable paper towels, and then cut into small cubes.

Step 5: prepare the onion.

Peel the onions and cut into small cubes.

Step 6: prepare the filling.

Heat vegetable oil in a skillet and fry the chicken fillet pieces in it until they change color. Then add to the chicken onion and champignons. Season with salt and pepper to taste, add chicken seasoning, then grill over medium heat for about 10 minutes, that is, before full readiness all ingredients. And do not forget to periodically stir the contents of the pan so that nothing burns.
Important: chicken fillet cooks pretty quickly, do not overdry it.

Step 7: wrap the filling in a pancake.

The filling is ready, and so are the pancakes, so it's time to wrap everything up and serve. Take one pancake, mentally divide it in half and lay out the filling on one half. Wrap any two opposite edges to the middle, and then roll the pancake into a tube, starting from the edge where the chicken fried with mushrooms and onions lies. Press lightly on the stuffed pancake on top and set it aside. Take on the next one.
When all the pancakes are filled with filling, serve them to the table!

Step 8: Serve the pancakes with chicken and mushrooms.

Pancakes with chicken and mushrooms are very satisfying and can be served as an appetizer or as a main course. Come up with a fun design, add a little sour cream or sauce, fresh herbs and pieces of vegetables for a complete, independent dish. And now call everyone to the table, the pancakes with mushrooms are ready and you need to taste them as soon as possible!
Bon Appetit!

Sometimes they add more to the filling mushroom sauce, mayonnaise or sour cream to make it juicier.

There are several ways to roll stuffed pancakes: with a straw, an envelope, or simply fold in half.

If you wrap the filling tightly in a pancake, you can then cover everything with breading and fry in a pan, then you get baked pancakes with chicken and mushrooms.

Do you have your own "signature" pancake recipe that you trust? Then be sure to cook the pancakes the way you are used to.

Wonder if I hear that someone doesn't love stuffed pancakes, especially with meat or chicken filling- the easiest dish that can be served even with festive feast... And the whole point here is in the filling.

How to choose the right ingredients

• Pancakes can be baked in sunflower, and it is better to fry the filling in olive oil.
• For the filling, it is better to use champignons - they cook faster and are not at all dangerous, like wild mushrooms.
• Ready pancake dough let it stand for about 15 minutes before baking to fully develop the gluten, which gives the pancakes their elasticity.

Chicken and mushroom pancakes recipe

Kitchen combine or mixer / blender; deep bowl - 2 pcs.; ladle; pan; spatula; spoons - table and tea; cutting board for vegetables; knife; flat plate.

Ingredients

How to make quick stuffed pancakes step by step

Making the dough

Bake pancakes

Important! The number of pancakes directly depends on how much dough you will pour into the pan. The thicker the pancake, the fewer pieces you get at the exit.

Cooking the filling

1. Finely dice 350 g chicken breast (fillet).
   
   
2. Also dissolve 1-2 onions into small cubes.
   
   
3. Chop 150-200 g of champignons into small pieces.
   
   
4. Heat one tablespoon (15 ml) vegetable oil in a skillet and fry the chopped onion.
   
   
5. When the onion turns pinkish, add finely chopped chicken breast, ½ tsp. salt, pepper to taste, quickly fry with constant stirring.
   
   
6. As soon as the chicken pieces turn white, they are ready, and they must be immediately transferred to a separate dish (bowl).
   
   
7. In the same pan, without removing from the heat, add another 15 ml (1 tablespoon) of vegetable oil, and on high fire fry the mushroom pieces, lightly salting them.
   
   
8. As soon as the juice disappears, the mushrooms are ready. They are also removed from the pan, transferred to a container with chicken and the contents of the bowl are thoroughly mixed. Finely chop half a bunch of onion and dill, and mix the fresh herbs with the pancake filling.
   
   

Stuffing pancakes

Video recipe

Be sure to look through the proposals of the plot, where the filling for pancakes, chicken with mushrooms, is prepared, although in stages, but extremely simple and fast.

Recipe for Juicy Pancake Sacks with Chicken, Mushrooms and Cheese

Cooking time: 45-50 minutes
Exit: 8-11 pcs.
Calorie content: 222 kcal / 100 g.
Kitchen equipment and utensils: beaker; teaspoons and tablespoons; knife; whisk / mixer; ladle; a set of bowls and cups; flat large plate; cutting board; grater; spatula; pan.

Ingredients

Whole milk	300 ml
Chicken egg	2 pcs.
Wheat flour	1 stack
Granulated sugar	1 tbsp. l.
Cream 30% fat	30 ml
Salt	about 1 tsp.
Vegetable oil	6 tbsp. l.
Champignon mushrooms)	150-170 g
Turnip onion	1 head
Cheese (soft)	75-80 g
Chicken fillet	300 g (2 pcs.)
Seasoning (curry)	0.5 tbsp. l.
Ground black pepper	taste
Green onions	8-10 feathers

Step-by-step preparation of pancake bags

Our family is delighted with chicken stuffed pancakes with mushrooms and cheese. First of all, children - they like the cheese coming out of the bag so much. I am sharing my recipe so that you can try to cook this original and very tasty dish to the "feast day of the stomach."

Cooking the dough

We bake pancakes

We collect the filling

1. Dissolve two breasts (about 300 g) of chicken fillet and one small onion into small cubes.
   
   
2. Wash and finely chop 150-170 g of champignons. You can take any other mushrooms, but champignons cook the fastest.
   
   
3. Pour a tablespoon of vegetable oil into the bottom of a preheated pan, and quickly fry the fillet pieces.
   
   
4. After 3-4 minutes from the start of frying, add finely chopped mushrooms and onions to the chicken pieces, and continue frying for no more than 10 minutes. Before the very readiness add ½ tsp to the filling. salt and ground pepper.
   
   
5. Once the filling is done, with the burners on, add 30 ml of cream and half a tablespoon of curry.
   
   
6. Stirring constantly, hold the filling over the fire for about a minute, grate directly into the 80 g pan soft cheese, after which you can turn off the hotplate.
   
   

Stuffing pancakes

To form a bag, a couple of spoons of the filling are laid out in the center of the pancake, the edges are picked up, pulled, and tied with an arrow of green onions. Instead of a bow of the edge pancake bag with filling can be fixed with toothpicks. You can also use the thick fibers of the "pigtail" cheese as "threads" to the "bag".

Video recipe

Take a close look at how the chicken and mushroom pancake bags are made. Moreover, if you add cheese to the filling, the dish will acquire an inimitable piquant taste.

What stuffed pancakes are served with

Pancakes stuffed with chicken and mushrooms can rightfully be considered a full breakfast, a great afternoon snack and a hearty dinner, if stuffed pancakes are offered to the table until 19.00. And any decoration is suitable fresh herbs and lettuce leaves.

Pancakes with chicken and mushrooms are served as an independent dish, with sauce, gravy, sour cream. Ghee is also served with the dish, but the calorie content of a classically seasoned dish will be quite high.

Basic common truths

• If the pancake dough contains vegetable oil, then pour it only under the first pancake.
• First, pancakes are baked, and only then they begin to prepare the filling.
• If the pan is uncoated and the pancake dough sticks to the surface, heat the pan well with salt, then simply wipe the surface with a rag.
• Stuffing with hot filling is not recommended, as the inside of the pancake will quickly get wet and damp.
• Ghee or sour cream are considered classic gravy for unsweetened stuffed pancakes.
• Ready-made stuffed pancakes can be stored deep-frozen for a long time.

Simple recipes

• The recipe for lush pancakes with a certain delicate taste has always remained under the scrutiny of the hostesses. Try to bake - custard pancakes on kefir - according to our recommendations, and you will definitely like this dish.
• With a minimal set of components, I suggest a budget option how to cook pancakes in water without eggs. Such a "magic wand" will come in handy in the prescription arsenal for any housewife.
• The classic is very popular, especially before Shrovetide and Easter. Yeast pancakes can be stuffed with any - meat, fish or sweet filling.
• Fermented baked milk gives the dish special taste... Get curious about how this unusual dish is set, baked and served.
• I bring to your attention a recipe for thin ones with holes. They are no less popular than yeast pancakes, but, in general, they are served as a sweet dish for the tea table.

If my recipes came in handy and you still like simple execution, leave your feedback on this page. If you have simpler cooking methods, write about them in your comments. You can also attach a photo of your favorite dish, and we will jointly improve this or that recipe.

How to cook pancakes with chicken and mushrooms recipe - a complete description of the preparation so that the dish turns out to be very tasty and original.

How good are pancakes - thin, delicate, hot, yeast, kefir or milk. How much can you interesting dishes make pancake-based recipes using a variety of toppings - just a playground for creative hostesses!

Pancakes with a sweet filling of fruits and berries are served as a dessert for tea or coffee. Nalistniki with cottage cheese are traditionally eaten with sour cream and fermented baked milk. If cheese is put in pancakes, chopped meat and mushrooms, it is customary to serve them as an independent dish.

Pancakes, stuffed with chicken and mushrooms - a light yet nutritious snack that can be prepared for festive table, and family dinner.
These ingredients will make 25 delicious pancakes, which will take you 1 hour to cook.

• For the pancake dough:
• Flour - 1.5 tbsp.;
• Sugar - 2.5 tablespoons;
• Milk - 3 tbsp.;
• Egg - 3 pcs.;
• Salt - 1 tsp (plus in the filling);
• Sunflower oil - 2 tablespoons (plus for frying).
• For filling:
• Mushrooms - 400 g;
• Chicken fillet - 300 g.

How to make delicious chicken and mushroom pancakes

First you need to prepare the pancake dough. To do this, mix eggs with salt and sugar.
Pour in warm milk. Then add a little flour and beat the dough well with a mixer to remove any lumps that have formed.

Add odorless sunflower oil to the dough and mix thoroughly again.
Grease the skillet sunflower oil, heat it well. Then pour the dough in a thin layer onto the surface, and fry the pancakes for a few minutes on each side until golden brown.

The filling is even easier to prepare than the pancakes themselves. First of all, you need to wash and cut the chicken into small pieces. True, you can skip it through a meat grinder and prepare the stuffing of minced chicken, but it will be juicier in slices. Send the meat to the skillet with vegetable oil and fry it for 5 minutes over high heat.

Remove the husks from the onion, cut thinly and combine with the chicken.

You do not need to peel the champignons. It is enough just to rinse them thoroughly and chop them with a knife. Send the mushrooms after the onions. Fry the filling, reducing heat to medium, for another 20 minutes.

How to stuff pancakes correctly? There are many ways. Pancakes are folded simply into a tube, an envelope, a pyramid, a bag.
And here is one of the simplest and most reliable ways: put the filling closer to the top edge of the pancake.

Then cover it with one (top) side.

Repeat the same with the right end of the pancake.

And then with the left.

Finally, roll the pancake into a roll.

Pancakes decorated in this way can be safely served without fear that the filling will fall out and the dish will lose its shape.

Tips for the hostess:

• For the filling use minced chicken, breast, fillets and trimmings from other parts of the chicken.
• If you are making stuffing from minced meat, then fry it as indicated in our recipe, but stir thoroughly so that the texture is homogeneous, after that, if desired, minced meat can be chopped in a blender.
• They also make the filling from boiled chicken meat, for this, the meat is finely chopped, and then mixed with the mushrooms.
• Pancakes can be rolled up not only with an envelope, but also with a roll. And for a holiday to make bags - put the filling in the center of the pancake and tie it with a leaf of green onions.
• The filling can be made from any kind of mushrooms: champignons, oyster mushrooms, forest mushrooms. It is better to chop the mushrooms finely, but you should not chop them in a blender, because their taste will become less pronounced.
• You can add grated hard cheese to the filling recipe.
• Pancakes are served with sour cream or sour cream sauce.
• Pancakes with this filling freeze perfectly, keep frozen for a long time, take them out of the freezer for one hour before heating.
• It is best to heat cold pancakes in a skillet, fry on butter on both sides. Pancakes can also be reheated in the microwave and oven.

Pancakes with mushrooms and chicken

There are many recipes for making stuffed pancakes. This appetizer is perfect for any table and will certainly please all guests. Today we offer you to cook very tasty and juicy pancakes stuffed with mushrooms and chicken.

Pancakes with mushrooms, chicken and cheese

• water - 200 ml;
• milk - 200 ml;
• egg - 1 pc.;
• flour - 150 g;
• baking powder - a pinch.

• chicken fillet - 300 g;
• onion - 1 pc.;
• cheese - 200 g;
• sour cream - 150 ml.

Let's see how to make pancakes with mushrooms and chicken. Mix cold milk with boiling water, add an egg, a pinch of salt, sugar and mix well. Then gradually add the sifted flour, baking powder and pour in a little vegetable oil. Mix everything thoroughly with a whisk until smooth and fry the pancakes in a small well-heated frying pan.

Next, we move on to preparing the filling: wash the chicken fillet, dry it and cut into small pieces. We process the mushrooms and chop finely. Peel and chop the onion into cubes, and rub the cheese on a coarse grater.

Now we take a frying pan, pour in a little oil and saute the onion until soft. Then add mushrooms, chicken and fry for 15 minutes, stirring occasionally. Next, we spread half of it on grated cheese, add salt to taste, pepper and mix well.

Put the finished filling on the edge of the pancake, wrap it tightly inside, turn the sides into the middle and form an envelope. Thus, we act with all our pancakes, and then we put them in a baking dish, grease with sour cream on top, sprinkle with the remaining cheese and bake in a hot oven for 25 minutes. That's all, pancakes stuffed with chicken and mushrooms are ready!

Pancakes with mushrooms and chicken

• low-fat milk - 500 ml;
• water - 100 ml;
• vegetable oil - 5 tbsp. spoons;
• granulated sugar - 1 tbsp. a spoon;
• egg - 3 tons;
• flour - 2.5 tbsp.

• fresh mushrooms - 500 g;
• spices;
• green onions;
• chicken fillet - 250 g;
• onion - 2 pcs.;
• garlic - 2 cloves;
• sour cream - 200 ml;
• fresh herbs - 1 bunch.

So first, let's cook with you delicious dough for pancakes. To do this, take a bowl, break eggs into it, add sugar and beat well with a whisk until foam forms. Then, gradually alternating, add flour and pour in low-fat milk. Knead everything thoroughly so that there are no lumps. The dough should not be too runny! At the very end we add hot water and leave the dough for 15 minutes.

Before frying the pancakes, pour a little vegetable oil into the pan, heat it up and bake the pancakes on both sides until golden brown.

After that, we turn to the preparation of the filling: clean the onion, finely chop and soak for a while in cold water. Process the chicken fillet, fry in sunflower oil, add the onion and sauté everything together until tender. Grind the mushrooms into slices and put them in the pan with the meat. We cover with a lid and simmer for 8-10 minutes, after which we remove it so that the excess liquid evaporates. Salt and pepper the filling to taste, add finely chopped garlic. When all the liquid has evaporated, put sour cream, chopped greens, mix well, keep on fire for a couple of minutes and turn off the gas.

Next, take a pancake, put a little of the prepared filling in the middle, collect the edges, form a bag and tie it on top with a neat green onion. So, we do with all the pancakes and serve original appetizer on the table!

And as a quick bite, and as a dish haute cuisine you can use a classic combination like pancakes with mushrooms and chicken... If it seems to you that there is only one option that can be cooked with these available ingredients, then you are deeply mistaken. Having tried to add a new way of serving, a different sauce or an unexpected color of the pancake, we will already get a delicacy that can decorate any exquisite festive table.

Pancakes with mushrooms and chicken: recipes

But, before taking an excursion into the world of expensive ingredients and techniques with difficult to pronounce names, you need to learn how to cook the simplest variations pancakes with mushrooms and chicken. Recipes these are suitable for preparing homemade semi-finished products, which are conveniently prepared for future use and taken out of the freezer as needed. This dish will be even more delicious if you cook everything at once and serve, as they say, in the heat of the heat.

What absolutely any recipe should start with is making pancakes directly into which the filling will be wrapped. There are a lot of them, which is even surprising given that the ingredients are in most cases the same. Here you need to judge by your taste, whether you like dense or delicate, thin or lush. Find the perfect recipe based on this.

For example, for this dish, you can make pancakes with soda: beat together the yolk and white of two eggs, add a little salt and sugar there. Pour in two tablespoons of unscented vegetable oil, then half a liter of milk, a teaspoon of soda slaked with vinegar and a glass (200 grams) of flour. Stir all this well with a whisk or use a hand mixer to break up all the lumps of dough. Pour the dough with a ladle into a very well-heated pancake pan, turn it over so that the bottom is already golden.

The filling, which consists only of poultry and mushrooms, will not have the consistency we want inside the dough, but will rather fall out when bitten, become dry and not very tasty. That is why most cooking methods use additives that will help tie all the contents together, further enriching it with new flavors. In the very simple recipe this is chicken with mushrooms and cheese. It is the cheese, which melts during frying under the influence of high temperature, can make the filling viscous, thick, and this trick will definitely improve the overall taste of the dish.

You decide whether to cut meat or twist it in a meat grinder, if you want the chicken's taste to mix more with all the other ingredients, you can twist it, but at the same time it may lose its juiciness (especially when it comes to the driest part - the fillet). So, we make minced meat, add finely chopped onions to it, those seasonings that you like, dry herbs such as oregano, thyme, rosemary. Mix all this and fry in a skillet until golden brown, which will acquire the meat. If you chopped it coarsely enough, then it is better to chop the onion and fry it beforehand, so that everything has one general degree of roast and an elegant golden color, and then put it in a separate bowl. After you have fried the chicken, add mushrooms to it, simmer until the water evaporates (mushrooms give plenty of it). Introduce the onion into the minced meat, grate the cheese on a coarse grater, taste it with salt / spices to correct the taste if necessary. Now all the contents must be laid in the middle of the pancake, rolled up with an envelope and fried.

In pancakes, as well as in a salad with chicken and mushrooms. the right sauce is very important for the full flavor. You can take homemade mayonnaise, but supplement it with finely chopped pickled cucumbers and dill. The taste will turn out to be delicate, summer, perfectly combined with the viscous filling.

How to make pancakes with mushrooms and chicken

Using the previous option as a base one, you can experiment with further processing. How to make pancakes with mushrooms and chicken crispy breading? To do this, not cheese is put into the minced meat (prices for high-quality cheese often bite), but the mixture is thickened with eggs and cream. The egg is placed in the fried minced meat, mixed, making the pieces of protein and yolk feel good in the filling. By adding a little cream, spices, for example, nutmeg and green onion feathers, the mixture is extinguished a little so that all the excess liquid comes out.

Pancakes are formed of small size, dense, more like rolls than traditional envelopes. We do this so that it is convenient to bread such rolls. Beat the egg a little with a fork, dip the pancake roll into it, and then immerse it in breadcrumbs... When frying in any vegetable oil, a ruddy crust will form on the surface, which will crunch deliciously. It would seem a small change, but it turns out that pancakes can be great snack to beer during a football match.

Pancakes with mushrooms and chicken quickly

To prepare pancakes with mushrooms and chicken fast... you can use pre-cooked main ingredients or cook them at the same time. So, boiled chicken breast will be no less tasty in the finished product than fried, and mushrooms can be used frozen, quickly bringing them to the desired consistency in a hot frying pan. But first, put them without oil so that all the water boils away, and only then pour a couple of spoons, supplying it with grated or chopped onions. If you don't want to fool your head with cutting vegetables, use dry vegetable mixes, which will perfectly give the taste and aroma to the heated oil. While the mushrooms are fried, the breast has already been cooked, we divide it into fibers, cut it, add a couple of tablespoons of sour cream and a block to the minced meat processed cheese... Put out all this splendor in just a couple of minutes.

Supply quick pancakes unusual presentation- do not fold them in four, but tie them in a bag with a feather of green onions, in the manner of French crepes. Then the dish will turn out to be elegant, and not only very tasty.

To save time, you can bake pancakes with chicken and mushrooms in the oven. To do this, in addition to the inner filling, you also need to take care of the sauce. It will be played by a beaten egg, with which grated cheese is mixed. An ideal combination not only for Italian dishes - Parmesan cheese, which is rubbed finely and as a result, when melted, gives the dish the desired consistency and a unique creamy shade.

If Parmesan can be used in such a dish as well as in pasta with chicken and mushrooms. there is nothing to say about the noble door-blue. It will be good both in sauce and filler. Gourmet recipe from the chef, their preparation is as follows: finely chopped onion and a couple of cloves of garlic are fried in butter (after they are gilded, you can get them). Mushrooms are placed in the butter, boiled chicken breast is fried until golden brown. Season the mixture with salt, dry or fresh oregano, caraway seeds, and also add a couple of tablespoons of white wine and the same amount of low-fat cream. Blue cheese is not three and do not chop finely, there should be cubes that will not lose their shape when stewing. We wrap the filling in thin pancakes, pour over the remaining cream and crush with cheese. The dish is brought to readiness in the oven.

Pancakes with mushrooms and chicken in a hurry

We have already said that even a simple recipe pancakes with mushrooms and chicken on hastily can be turned into a real restaurant masterpiece. There are more simple ways, for example, add a couple of tablespoons to the filling during stewing along with the cream soy sauce, and sprinkle the finished dish with sesame seeds. There are ways a little more complicated - to change the color of the base pancake, giving it an unusual shade by adding natural dyes.

For example, bright green pancakes with spinach look very impressive. The secret of their preparation is simple - pre-boiled and grated green spinach is added to the dough, after which the dough is thoroughly mixed again using a blender. Ready dough fry on both sides, just like the usual one, when frying it will acquire a golden hue, which looks very beautiful against an emerald background. Inside it will be very tasty to put the filling of whole stuffed mushrooms(inside the mushroom caps, fried minced chicken is placed and all this is stewed in cream) or from porcini mushrooms and pieces of meat.

Pancakes with mushrooms and chicken - photo

Looking at most recipes pancakes with mushrooms and chicken, photo which you saw in this article, you can already imagine what yummy you can cook with them. If you want to further enrich your culinary knowledge, then you should go to a country that is rightfully proud of its pancakes, only they are called differently there - crepes. It is, of course, about French cuisine and the many variations of mushroom crepes with chicken.

Everything is important in these recipes, and how to cook chicken with mushrooms. and how to make the thinnest pancakes that will become perfect shape for the selected filling. In order for the pancakes to be thin, and the dough should be airy, not overloaded with butter. To achieve this result, dry ingredients - flour (three quarters of a cup), sugar and salt are mixed separately. Add two eggs to them (it is better to beat them a little in order to mix the yolk and white well), mix, and then, without stopping to work with a whisk, pour in a thin stream slightly warm low-fat (2.5%) milk, about a glass. The consistency of the dough should be quite liquid. We cover it all cling film and give you the opportunity to rest for at least one hour. And only after that you can pour in a couple of tablespoons of melted butter, since it will not interfere with the formation of the correct consistency. We fry pancakes of small diameter, for one bite.

Add large pieces of pineapple and a little syrup to the filling of fried chicken and champignons, leave it all to simmer under a lid over low heat, for about 10 minutes. After the filling has become dense, you can shift it to the center of the pancake and form a bag. For food, it would be better to put the whole crepe in your mouth, if you do not want to lose a single gram of the precious taste.

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Pancakes with chicken and mushrooms

Yes, yes, and again I am with mushrooms! Rather, with a very tasty and satisfying dish, which includes mushrooms. Well, how else is it - it's time for a "quiet hunt". Delicate, soft and aromatic pancakes stuffed with fried forest mushrooms, boiled chicken and chicken eggs. This dish can be served at family dinner or treat relatives during the evening meal.

You can make absolutely any pancakes according to your recipe. For stuffing, I always make pancakes with milk and water. as they are tasty, tender, elastic, and also economical. You can fill them with absolutely any filling - even sweet, even salty.

And ready-made pancakes with chicken and mushrooms can be stored for quite a long time: just put them tightly in a bag and in the freezer. When there is absolutely no time to cook lunch or dinner, take out supplies, let them thaw and fry in oil. Great, isn't it?

Milk (2 cups) Water (2 cups) Wheat flour (3 cups) Sunflower oil (3 tablespoons) Sugar (1 tablespoon) Salt (0.5 teaspoon)

Chicken fillet (700 grams) Boiled forest mushrooms (350 grams) Onions (200 grams) Chicken eggs (3 pieces) Salt (0.5 teaspoon) Sunflower oil (50 milliliters)

Cooking a dish step by step with a photo:

The recipe for these delicious pancakes includes the following ingredients: milk, water, Wheat flour, chicken eggs, chicken fillet (I have a breast), boiled forest mushrooms, onions, salt, sugar and refined vegetable (I have sunflower) oil.

First, let's make a dough for thin pancakes. Combine 2 cups of room temperature water with sifted flour in a bowl or other suitable container. Add salt and granulated sugar. Beat everything with a mixer or mix well with a spoon until completely homogeneous, so that there are no lumps. You should have a thick dough like sour cream. Now pour milk (also at room temperature) and mix it with the dough. Naturally, it is most convenient to do this with a mixer - quickly and easily. The dough turns out to be liquid (!) Without a single lump. Pour odorless vegetable oil into the pancake dough and mix it in with a spoon, but do not drive it in with a mixer. Now let the dough stand for about 10-15 minutes on the table, so that gluten develops in the flour and the pancakes turn out to be elastic and do not break when you twist them. See which one I have batter on the picture? You can bake thin pancakes- for this I always use a special thick-walled pan. It does not need to be greased with oil, but if you are not sure in your pan, you can cook the first couple of pancakes with butter, as we have it as part of the dough. Preheat a frying pan and pour a couple of spoons of dough into it (the amount depends on the diameter of the dish). My frying pan is 21 centimeters in diameter. With a quick movement of the hand, spread the dough over the entire surface and fry for about a couple of minutes over medium heat. Then turn the pancake over and bring it to readiness for about 30 seconds. In the same way, we prepare all pancakes in milk and water. I got 21 pieces. If you cook these thin pancakes in 2 pans, the time will be noticeably shorter. While the pancakes are baking, we are making the filling in parallel.

First, let's cook chicken fillet. Since we need exactly fragrant and tender meat, and not chicken bouillon... you need to lay it in boiling water. You can add roots to taste (I have celery, carrots and onions), as well as salt. You need to cook the chicken breast for 10 minutes after boiling, and the fillet for about 15-20. We also set hard-boiled chicken eggs - after boiling for 9-10 minutes, then under cold water to cool down faster and easier to clean.

Let's take care of mushrooms - finely chop and put them in a pan with heated vegetable oil (a few tablespoons).

How to make pancakes with chicken and mushrooms

A signature dish is a treat that we invariably succeed and always desire on the family table, regardless of the season and circumstances. They can be pancakes with chicken, mushrooms and other goodies that you can cook at home at least every day, each time slightly updating the basic recipe. For example, you can sometimes make cakes not on wheat, but rye flour or even do without it and come up with different variants favorite filler.

We offer a selection of the simplest and most timeless toppings for homemade pancakes, where chicken and mushrooms play the main role. We choose the mushroom ingredient according to taste and possibilities.

A great option is proven champignons or oyster mushrooms grown on a straw substrate. But, of course, the incomparable aroma and the most delicate taste forest gifts in combination with boiled homemade chicken pulp is an incomparable pleasure!

Pancakes with chicken and fried mushrooms: a basic recipe

The recipe involves kneading with milk. If it is intolerant or in order to reduce calories in the dish, you can replace it with the same amount mineral water with gas.

If the eggs are large, he puts 1 piece in the dough per serving, but if category C1 or C2, 2 pieces are possible. Flour can also be of the highest quality.

Pancake ingredients

• Milk - 0.5 l;
• Chicken eggs - 2 pcs.;
• Flour (in \ s) - about 1 tbsp.;
• Sugar - 0.5 tablespoons;
• Salt - 1/3 tsp;
• Sunflower oil (non-aromatic) - 1-2 tablespoons;
• A piece of bacon (unsalted).

Filling products

• Chicken breast - 300 g;
• Mushrooms - 150 g;
• Medium onion-turnip - 1 pc .;
• Vegetable oil - 2 tablespoons;
• Salt, pepper - taste.

How to make delicious chicken and mushroom pancakes step by step

1. First, let's start with the filler: it will cool down, and we will bake the pancakes.
2. So, we wash the chicken meat, put it in a saucepan, fill it with water until it is completely immersed and send it to the fire.
3. Cook the mushrooms separately, after washing them. If they "came" from the forest, it is advisable to drain the first broth (5-minute readiness), then pour them over again and cook for half an hour, not forgetting to add salt.
4. Cool and grind the cooked meat and mushroom component.
5. Mine-clean and cut the onion, and then simmer until soft in butter.
6. We combine all the products together, season with a little pepper and leave the filling to cool.
7. Now - pancakes. Beat eggs with salt and sugar, add a little flour, and then dilute the thick "gruel" with slightly heated milk (water). The final touch is the oil: stir it and immediately start frying.
8. Under the first pancake, grease the frying pan (a thick bottom is encouraged). When a neat stack of pancakes grows on the table, fill them with the finished filling.

You need to serve self-made pancakes with chicken and mushrooms, lightly browning them in a pan greased with butter (butter or olives). A great addition is sour cream or homemade mayonnaise.

Spicy filling for homemade pancakes with chicken and mushrooms

For lovers of spicy food, we offer to cook and taste original pancakes with smoked chicken and pickled champignon mushrooms. We prepare pancakes in the same way as in the first case.

• Smoked chicken meat - 300 g;
• Champignons - 150-200 g;
• Cheese (any hard grade) - 100 g.

Making homemade pancakes with chicken, mushrooms and cheese

1. We remove the skin from the meat and separate it from the bone (if any), cut it finely.
2. Strain the marinade from the mushrooms and grind it too.
3. Using a grater, turn the cheese into shavings.
4. We connect all the filler components and put inside the pancakes, completely wrapping it inward.

Spicy pancakes with smoked chicken and mushrooms can be baked in the oven, sprinkled with the rest of the cheese on top, or fried in a pan until golden brown.

Homemade pancakes with fried mushrooms: a country recipe

How to make delicious chicken breast and mushroom pancakes at home

For lovers hearty dishes we offer to taste pancakes with fried in butter chicken breast and mushrooms.

1. Remove the husk from the onion and grind juicy pulp with a knife.
2. We clean the carrots and three.
3. We send vegetables to a frying pan with melted butter. When they soften, add well-chopped raw chicken and mushrooms. You need to fry everything for about a quarter of an hour.
4. Before adding half of the grated cheese, salt and pepper the filling and set aside.

Divide the cooled filler into portions and wrap it in pancake cakes prepared according to basic recipe... We put them on the deco greased with the remnants of oil, coat with sour cream, crush with the second part of the cheese shavings and - into the oven.

After holding for about 15 minutes, we take it out and - immediately on the table, for lunch or dinner.

Favorite Egg Pancakes with Chicken and Mushrooms

Finally - one more original recipe... This time we suggest concocting pancakes on an egg basis and wrapping a delicate filling in them.

• Chicken eggs (large) - 4 pcs.;
• Flour - 1-2 tablespoons;
• Milk - 1 tbsp.;
• Salt - 1 tsp;
• Sugar - 0.5 tsp;
• Chicken fillet and mushrooms - 350 g each;
• Cheese (any hard) - 100 g;
• Medium onion;
• Olive or sunflower oil - 2-3 tablespoons;
• Black pepper - 1/3 tsp

Baking homemade egg pancakes with chicken and mushroom filling

1. Break the eggs into a deep container, salt, sweeten them and froth well with a mixer. Add flour, dilute with milk and beat again.
2. From the resulting mass, bake 4-5 egg pancakes.
3. To get the filling, cook the meat, and fry the mushrooms and onions (cut into cubes) in oil. We cut the chicken, combine with the rest of the products, pepper, add, add shabby cheese (half).
4. We spread the filler over the pancakes, wrap them so as to completely hide the contents.

We spread the finished products in a mold, grease the bottom with oil, sprinkle with the remains of cheese crumbs - and into the oven. We take out when the cheese starts to stretch. We serve hot treats.

We have offered just a few options for how you can really make and serve deliciously favourite dish... Traditional homemade pancakes with chicken and mushrooms are always welcome and never boring. Moreover, thanks to the variety of preparation methods and combinations of basic products ...

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Pancakes with milk fluffy without yeast recipe

How good are pancakes - thin, delicate, hot, yeast, kefir or milk. And how many interesting dishes can be prepared based on pancakes using various fillings - just a expanse for hostesses with creative abilities!
Pancakes with a sweet filling of fruits and berries are served as a dessert for tea or coffee. Nalistniki with cottage cheese are traditionally eaten with sour cream and fermented baked milk. If cheese, minced meat and mushrooms are put into pancakes, then it is customary to serve them as an independent dish.
Pancakes stuffed with chicken and mushrooms are a light yet nutritious snack that can be prepared for a festive table or for a family dinner.
These ingredients will make 25 delicious pancakes, which will take you 1 hour to cook.

Light

Ingredients

• For the pancake dough:
• Flour - 1.5 tbsp.;
• Sugar - 2.5 tablespoons;
• Milk - 3 tbsp.;
• Egg - 3 pcs.;
• Salt - 1 tsp (plus in the filling);
• Sunflower oil - 2 tablespoons (plus for frying).
• For filling:
• Mushrooms - 400 g;
• Chicken fillet - 300 g.

Preparation

First you need to prepare the pancake dough. To do this, mix eggs with salt and sugar.
Pour in warm milk. Then add a little flour and beat the dough well with a mixer to remove any lumps that have formed.


Add odorless sunflower oil to the dough and mix thoroughly again.
Grease a frying pan with sunflower oil, heat it well. Then pour the dough in a thin layer onto the surface, and fry the pancakes for a few minutes on each side until golden brown.


The filling is even easier to prepare than the pancakes themselves. First of all, you need to wash and cut the chicken into small pieces. True, you can skip it through a meat grinder and prepare the stuffing of minced chicken, but it will be juicier in slices. Send the meat to a skillet with vegetable oil and fry it for 5 minutes over high heat.


Remove the husks from the onion, cut thinly and combine with the chicken.


You do not need to peel the champignons. It is enough just to rinse them thoroughly and chop them with a knife. Send the mushrooms after the onions. Fry the filling, reducing heat to medium, for another 20 minutes.

How to stuff pancakes correctly? There are many ways. Pancakes are folded simply into a tube, an envelope, a pyramid, a bag.
And here is one of the simplest and most reliable ways: put the filling closer to the top edge of the pancake.


Then cover it with one (top) side.


Repeat the same with the right end of the pancake.


And then with the left.


Finally, roll the pancake into a roll.


Pancakes decorated in this way can be safely served without fear that the filling will fall out and the dish will lose its shape.

Tips for the hostess:

• For the filling, use minced chicken, breast, fillets and trimmings from other parts of the chicken.
• If you are making stuffing from minced meat, then fry it as indicated in our recipe, but stir thoroughly so that the texture is homogeneous, after that, if desired, minced meat can be chopped in a blender.
• The filling is also made from boiled chicken meat, for this the meat is finely cut and then mixed with mushrooms.
• Pancakes can be rolled up not only with an envelope, but also with a roll. And for a holiday to make bags - put the filling in the center of the pancake and tie it with a leaf of green onions.
• The filling can be made from any kind of mushrooms: champignons, oyster mushrooms, forest mushrooms. It is better to chop the mushrooms finely, but you should not chop them in a blender, because their taste will become less pronounced.
• You can add grated hard cheese to the filling recipe.
• Pancakes are served with sour cream or sour cream sauce.
• Pancakes with this filling freeze perfectly, keep frozen for a long time, take them out of the freezer for one hour before heating.
• It is best to heat cold pancakes in a skillet, fry in butter on both sides. Pancakes can also be reheated in the microwave and oven.