Pancake pie with chicken and mushrooms
Description
You can use absolutely any filling for the pancake pie: purely vegetable or purely meat. My version with chicken and mushrooms is classic, so I recommend trying it at least once. For the filling, I use a small chicken breast and thigh—this makes the filling juicier. And don't forget to pour into the filling the fat left in the skillet from frying the chicken, mushrooms, and onions.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
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Step 2
Let's start by preparing the pancakes. Beat the eggs with a whisk together with a pinch of salt.
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Step 3
Then add a little milk and mix. Add all the flour and mix thoroughly until you get a very thick, sticky mixture.
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Step 4
Now gradually add the milk, stirring well with a hand whisk or mixer until you achieve the desired batter consistency. You may need slightly more or less milk than specified in the recipe—it depends on the egg size and flour quality. The batter should be as thick as sour cream, yet very smooth and viscous. Once the batter is ready, pour in 1-2 tablespoons of vegetable oil and mix thoroughly once again. This simple step will prevent the pancakes from sticking to the pan, so you won't need to grease it. If you have time, let the batter rest for 30-40 minutes; this will only improve your pancakes.
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Step 5
Heat the pan thoroughly and pour a small amount of batter into it. I use a special ladle from my multicooker — it's the perfect amount of batter for my pan. Cook the pancakes for about a minute on each side.
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Step 6
The pancakes are ready! They turned out very beautiful and very delicious, but they will be even more delicious later!
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Step 7
If you're using only chicken breast, simply cut it into pieces. If, like me, you're using bone-in meat, remove it from the bone first, then cut into pieces. Sauté the chicken in a pan with a small amount of vegetable oil until fully cooked. You can salt it now, but it's better to season all the filling together a bit later. Transfer the cooked chicken to a plate.
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Step 8
In the skillet where you just fried the chicken, sauté the sliced mushrooms until cooked through, then transfer them to the meat.
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Step 9
In the same skillet, sauté the finely chopped onion until golden brown.
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Step 10
Mix together the fried chicken, mushrooms, and onions, add salt (if you haven't salted it before), pepper, chopped garlic clove, and you can add paprika or other spices.
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Step 11
Pass the mixture through a meat grinder or process it in a food processor. The result should be a paste-like consistency resembling pâté.
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Step 12
Place the pancake on the work surface. Put 1 tablespoon of filling on top.
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Step 13
Roll the pancake into a roll. Similarly, form about 7 more rolls. The number of rolls depends on the size of your baking dish.
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Step 14
Grease a heat-resistant baking dish with butter. Line the bottom of the dish with a crepe, then arrange crepes around the sides in a circle, overlapping them. Let the side crepes hang over the edges of the dish.
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Step 15
Place the filled pancakes in the center of the pan. This is the first layer.
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Step 16
And here's the second layer.
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Step 17
Cover everything with the overlapping edges of the pancakes.
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Step 18
Prepare the filling. Beat 2 eggs with 2 tablespoons of sour cream and a pinch of salt.
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Step 19
Pour the mixture over the pancake base and place in an oven preheated to 180 degrees for 15 minutes (or until the filling has set).
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Step 20
The pancake pie is ready. Look how delicious it turned out!
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Step 21
Carefully remove the pie from the mold and transfer it to a plate.
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Step 22
And here's how the pie looks when sliced. Enjoy your meal!