Baked Pancakes with Julienne

Ingredients

• Milk 10 fl oz
• Chicken Egg 4 pieces
• Wheat Flour 10 oz
• Safflower Oil 0 fl oz
• Salt to taste
• Sugar 1 tablespoon
• Butter 5 oz
• Cream 15 fl oz
• Chicken Broth 0 fl oz
• Chicken fillet 10 oz
• Pickled Chanterelles 10 oz
• Cheese Spread 5 oz
• Onion 1 head

Step-by-Step Guide

Step 1

Prepare the pancake batter. Mix milk, 2 eggs, sugar, 270 grams of flour, sunflower oil, and a pinch of salt.

Step 2

Cook the pancakes.

Step 3

Wash the mushrooms and cut them into small cubes.

Step 4

Finely chop a small onion.

Step 5

Melt 30 grams of butter.

Step 6

Sauté the onion until soft.

Step 7

Add the mushrooms to the onion, season with salt and pepper to taste, and sauté until cooked.

Step 8

Boil the chicken fillet. Reserve the broth. Cut the cooked meat into small cubes.

Step 9

Transfer the chicken to the pan with the mushrooms.

Step 10

Grate the cheese on a coarse grater.

Step 11

Prepare the sauce. Melt 60 grams of butter, add 30 grams of flour.

Step 12

Stir until the flour absorbs all the butter.

Step 13

Add 150 ml of cream, 100 grams of cheese, and chicken broth. Stir until the cheese melts.

Step 14

If necessary, add more broth or cream.

Step 15

Transfer the finished sauce to the pan with the filling.

Step 16

Place a pancake on a cutting board, spread the filling in a thin layer over the entire surface.

Step 17

Roll it up tightly.

Step 18

Cut into three to four pieces depending on the height of the dish. The roll should be level with the sides in height.

Step 19

Stand each roll upright, pressing them tightly together, in a greased baking dish.

Step 20

Lightly beat 250 grams of cream with 2 eggs, pour into the dish with the pancake rolls.

Step 21

Sprinkle 50 grams of cheese on top. Place the dish in an oven preheated to 390°F for 20–25 minutes.

Step 22

Serve immediately.