Pancakes with chicken and cheese
Description
The recipe won't take much time. Chicken and cheese blintzes are a great dish, perfect for both family lunch and festive occasions. Tender, thin pancakes are rolled or folded into envelopes, hiding a juicy filling of boiled chicken inside. This combination always turns out delicious—filling, appetizing, and extremely tasty. Serve them with sour cream, sauce, or simply hot, straight from the pan. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
To prepare the pancakes, gather the necessary ingredients. Sift the flour through a sieve to aerate it with oxygen.
- 2
Step 2
To prepare the pancake batter, mix the egg with sugar and salt.
- 3
Step 3
Pour in the vegetable oil and milk.
- 4
Step 4
Gradually add the flour and knead the dough.
- 5
Step 5
For thin pancakes, the batter should be quite liquid. Adjust the consistency to your preference.
- 6
Step 6
Heat the crepe pan until hot. Lightly grease with vegetable oil. Pour in the batter and spread it thinly over the entire surface of the pan.
- 7
Step 7
Cook the pancake on both sides until golden brown.
- 8
Step 8
Place the finished pancakes on top of each other and cover with a lid so they don't dry out.
- 9
Step 9
To prepare the filling, finely chop the chicken fillet.
- 10
Step 10
Finely chop the onion. Sauté for 1-2 minutes until golden.
- 11
Step 11
Then add the sliced chicken meat to the onion. Mix well. Fry over low heat for 12-15 minutes. You can cover with a lid.
- 12
Step 12
Season with salt and spices to taste. You can simmer briefly under a lid, adding a little water.
- 13
Step 13
Place the ready filling on the pancake and roll it up.
- 14
Step 14
Place the rolled pancakes on a baking sheet.
- 15
Step 15
Sprinkle with grated cheese on top.
- 16
Step 16
Place them in the oven for 4-5 minutes until the cheese melts.
- 17
Step 17
Place the ready-made pancakes on a plate and serve.
- 18
Step 18
Remove from the oven and serve warm or cooled.