Pancake pouches with filling
Description
Perfectly pairs with tea and coffee. I'd like to suggest making crepe pouches filled with chicken fillet, mushrooms, eggs, and cheese. This appetizer turns out hearty and extremely delicious. You can serve it both warm and chilled. This dish will be appropriate at any buffet or festive table, and is sure to attract attention from your friends and family. Depending on preferences, you can fill the pouches with meat or chicken, fish or vegetables, as well as cheese, mushrooms, or even something sweet. You can prepare several varieties with different fillings at once, delighting both children and adults. You won't need to spend much time at the stove—these crepes cook no longer than regular stuffed ones. To tie the crepe pouches, use a green onion stalk, a dill sprig, or a string of braided cheese. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
In a deep bowl, combine milk, flour, three eggs, sugar, 1/2 tsp salt, baking powder, and 2 tbsp vegetable oil.
- 3
Step 3
Mix everything using a whisk or mixer. The batter is ready.
- 4
Step 4
Chop the mushrooms and onion and sauté in the remaining oil until fully cooked.
- 5
Step 5
Grate the cheese and eggs on a coarse grater. Cut the chicken fillet into cubes or shred into fibers.
- 6
Step 6
Add the sautéed mushrooms with onions, season with salt and pepper, and mix well. You can add 1 tablespoon of sour cream or mayonnaise to the filling.
- 7
Step 7
On a greased skillet, cook the pancakes.
- 8
Step 8
Stack the pancakes in a pile.
- 9
Step 9
Place about 1-2 tablespoons of filling in the center of the crepe.
- 10
Step 10
Pull up the edges of the crepe and join them together. Secure the resulting shape with a green onion stalk or a string of cheese. Prepare the remaining crepes in the same way until all the filling is used up.
- 11
Step 11
The crepe pouches are ready. You can serve them immediately or warm them in the oven for 10-15 minutes until heated through.