Pancake Casserole
Description
Perfect with tea and coffee. Chicken with mushrooms is a classic filling for pancakes. If you wish, you can add a little cheese. The sour cream and egg topping wonderfully complements the flavor. You can serve the casserole at the table not only warm but also cooled Baking is ready. Serve to the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Knead the dough. In a deep bowl, crack an egg, add a pinch of sugar, salt, and a little baking soda. Add the flour and pour in water or milk.
- 3
Step 3
Beat everything thoroughly until you have a smooth, liquid batter.
- 4
Step 4
On a well‑heated skillet, cook thin pancakes.
- 5
Step 5
Meanwhile, you can work on the filling. In salted water, boil the chicken fillet until cooked through. Cool it and blend it in a blender or pass it through a meat grinder.
- 6
Step 6
Peel and finely chop the onion. Wash the mushrooms, dry them, and finely chop them.
- 7
Step 7
In a skillet with a small amount of oil, sauté the onion and mushrooms until golden.
- 8
Step 8
Add chicken to the mushrooms, and season the filling with salt and pepper to taste.
- 9
Step 9
For the glaze, beat 2 eggs with a pinch of salt, add sour cream, and mix.
- 10
Step 10
Place the filling on the edge of the pancake and roll it up into a roll.
- 11
Step 11
Grease a heat‑proof baking dish with butter. Arrange the pancakes, rolled up like a snail. Brush with the glaze.
- 12
Step 12
Slice one pancake into thin strips and lay them on top. Spread the remaining glaze. Place the dish in a preheated 180°C oven.
- 13
Step 13
In 15–20 minutes, the pancake casserole will be ready.
- 14
Step 14
Done. Serve at the table.