Egg Pancakes with Chicken and Mushrooms
Breakfasts • Kyrgyz
Description
Egg pancakes with chicken and mushrooms
Ingredients
- Chicken Egg 4 pieces
- Wheat Flour 1 tablespoon
- Milk 10 fl oz
- Sugar ½ teaspoon
- Pickled Chanterelles 5 oz
- Chicken fillet 10 oz
- Cheese Spread 5 oz
- Onion ½ piece
- Mayonnaise 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Whisk the eggs with salt, sugar, and flour. Add milk to the egg mixture and whisk well again.
Step 2
Cook 4 pancakes from the omelet mixture in a frying pan.
Step 3
Cut the mushrooms into strips or thin slices. Finely chop the onion. Grate the cheese on a coarse grater. Finely chop the herbs.
Step 4
In a frying pan with vegetable oil, sauté the onion, then add the mushrooms and lightly fry. Remove from heat and let cool.
Step 5
Cut the raw chicken fillet into small cubes and mix with the sautéed mushrooms and onions, add half of the grated cheese, herbs, salt, pepper, and mix well.
Step 6
Place the filling on the edge of the pancake and roll it up so that the filling is inside.
Step 7
Arrange the filled pancakes in a baking dish greased with butter or vegetable oil, spread sour cream or mayonnaise on top of each pancake, sprinkle with the remaining cheese, and bake in the oven at 180–390°F for 25–30 minutes.
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