Royal Pancakes with Chicken and Mushrooms

Ingredients

• Chicken fillet 10 oz
• Sour Cream 10 oz
• Chicken Egg 2 pieces
• Wheat Flour 5 oz
• Sugar 3 spoons
• Water 10 fl oz
• Dijon Mustard 0 oz
• Champignons 5 oz
• Onion 0 oz
• Garlic 0 oz
• Mushroom seasoning 0 oz
• Aged gouda cheese 0 oz
• Vegetable Oil 3 spoons

Step-by-Step Guide

Step 1

Prepare the pancake batter. Wash the eggs and crack them into a large bowl, then beat with a fork or whisk.

Step 2

Add 160 grams of sour cream to the eggs and whisk again by hand.

Step 3

Add 2/3 of the wheat flour and whisk again thoroughly to avoid any lumps.

Step 4

Bring water to a boil for the dough. Add the boiling water to the mixture along with the remaining flour, sugar, a pinch of salt, and 2 tablespoons of vegetable oil. Whisk well to avoid lumps and set aside.

Step 5

Prepare the filling. Wash the champignon mushrooms, cutting the large ones into 8 pieces and the small ones into 4. Cut the chicken into 1x1 cm cubes and pat dry. Chop the onion and garlic.

Step 6

Place a frying pan with a tablespoon of vegetable oil over high heat and heat it up.

Step 7

Place the chicken and onion in the skillet and stir for 3 minutes, then add the mushrooms and stir for another 3 minutes.

Step 8

Sprinkle with salt and pepper, stir again, and reduce the heat to low. Add the remaining sour cream, Dijon mustard, garlic, and mushroom seasoning to the skillet and mix again. Cover with a lid and let it sit for 3 minutes.

Step 9

At this time, start cooking the pancakes in a dry skillet, preferably a crepe pan, preheated over high heat. Cook for 1.5 minutes on each side.

Step 10

Roll the cooked pancakes into triangles and fill them with the filling. Grate the Gouda cheese using a medium grater and sprinkle it over the pancakes.