Delicious stuffed pancakes baked in the oven with sour cream and Parmesan cheese.
This is a very easy to make recipe which can be also made vegetarian by replacing the cicken with more mushrooms. These pancakes are very good even the next day, just heat them up and serve them with sourcream on top.
What you need is:
For the pancakes:
-275 ml milk
-300 grams flour
-cooking oil to make the pancakes
For the stuffing:
-2 table spoons butter
-250 grams Champignon mushrooms (you can use canned mushrooms as well)
-1 medium size white onion
-350 grams chicken breast cut in small pieces
-1 table spoon white flour
-250 ml vegetable stock
-200 ml sourcream
-3 table spoons Parmesan cheese
-salt & pepper to your taste
Mix all the pancake ingredients with a mixer until it becomes a thik liquid paste and leave aside to rest.
Clean and slice the mushrooms and finely chop the onion. Melt the butter in the previously used pan and cook the onion and the chicken breast for 3 minutes. Add the mushrooms and cook for about 5 more minutes.
Add the vegetable broth and stir in the sour cream. At the end add one table spoon of flour, stiring in and making sure it’s not forming any lumps. Cover and cook for 10 minutes. At the end add salt and pepper to your taste and leave aside to cool.
Meanwhile, make the pancakes. The number of pancakes will differ depending on how big the pan is, but in a medium sized pan the composition is enough for 7 pancakes.
Once the stuffing has cooled down, drain the sauce and use the mixture to fill in the pancakes. Put the pancakes in a baking pan, poor the sauce on top and sprinkle the Parmesan cheese on top.
Preaheat the oven at 180 degreese C and bake the pancakes for 10 minutes until the top becomes golden brown.
These delicious pancakes are good hot or at the room temperature.
Published in: Cooking