Julienne in crepe pouches
Description
The recipe won't take much time. Prepare the julienne in pancakes as follows: boil and chop the mushrooms and chicken meat. Finely chop and fry the onion. Add the meat and mushrooms, salt, and pepper to taste. After 5–7 minutes, add flour, gradually pour in milk and sour cream while stirring, and simmer for a couple of minutes. Then sprinkle with chopped herbs, remove from heat. Next, place 2 tablespoons of the julienne mixture in the center of each pancake, sprinkle with grated cheese, gather the edges up into a pouch shape, and tie with a leek stem. Bake the pouches in the oven at 180°C for 10 minutes. Serve hot.
Instructions
- 1
Step 1
Chop and fry the onion until golden.
- 2
Step 2
Boil the chicken and mushrooms separately, chop them, and add to the onion. Salt and pepper to taste.
- 3
Step 3
Then add the flour, gradually pour in the milk and sour cream while stirring, and simmer for a couple of minutes. Next, sprinkle with chopped herbs and remove from heat.
- 4
Step 4
Place 2 tablespoons of julienne in the center of each pancake, sprinkle with grated cheese, gather the edges up into a pouch shape, and tie with a scallion stem.
- 5
Step 5
Place the pouches on a baking sheet greased with butter and bake in the oven for 10 minutes at 180 degrees. Serve hot.