Pancakes stuffed with chicken and mushrooms

Both as a quick snack and as a gourmet dish, you can use such a classic combination as pancakes with mushrooms and chicken. If you think that there is only one option that can be prepared with these available ingredients, then you are sadly mistaken. If you try to add a new way of serving, a different sauce or an unexpected color of the pancake, you will get a delicacy that can decorate any exquisite holiday table.

We process products

To make the filling for chicken and mushroom pancakes tasty, all ingredients must be as fresh and young as possible. First you need to process the meat. It should be rinsed, cleaned of unnecessary elements and very finely chopped with a knife. You need to do exactly the same with fresh mushrooms (champignons).

Among other things, you need to finely chop the onion and fresh herbs. As for cheese, it is better to grate it on a coarse grater.

Calorie content of pancakes with chicken and mushrooms

Pancakes are a fairly high-calorie dish, because they are made from wheat flour and fried in oil in a frying pan. And if you add filling to such a lunch, the nutritional value will increase even more.

Of course, you can’t eat stuffed pancakes with chicken and mushrooms on a diet - they contain about 230 calories per 100 grams of product. And one kilogram of food will contain more than 2000 calories.

But for an ordinary dish this is a normal calorie ratio and therefore pancakes with meat and mushrooms cannot be called too fatty. In addition, 100 grams of this snack contains about 8 grams of protein, and slightly more fat - about 9 grams.

If you are trying to reduce the calorie content of a dish, then you can use boiled or steamed chicken breast for recipes, which then needs to be twisted through a meat grinder. And it’s better not to fry the mushrooms, but to bake them in the oven or stew them in a slow cooker - it will be no less tasty, but much “lighter” in calories.

Simple filling for chicken and mushroom pancakes: recipe with photo

If you want to cook stuffed pancakes in the shortest possible time, we recommend using this recipe. For it we need the following ingredients:

• poultry fillet – 400 g;
• fresh mushrooms – about 300 g;
• spices - at your discretion;
• heavy cream – 100 ml;
• sweet onion – 1 pc.;
• vegetable oil - about 30 ml.

Recipe for pancake pouches with chicken and mushrooms

Ingredients

For pancakes

• Premium wheat flour – 300 g;
• Chicken eggs – 3 pcs.;
• Cow's milk of medium fat content - 1 l;
• White granulated sugar – 2 tbsp;
• Table salt – 1-2 pinches;
• Sunflower oil – 2 tbsp.

For filling

• Champignon mushrooms – 230-250 g;
• Chicken eggs – 2 large;
• Chicken fillet meat – 500 g;
• Onion – 1 head;
• Green onions - 15-16 feathers for fastening the bags;
• Sunflower oil without aroma – 2 tbsp;
• Kitchen salt – 2 pinches;
• Black allspice - to taste.

How to make pancake bags with chicken and mushrooms

Step one: fry pancakes

1. First, beat the chicken eggs into a suitable deep bowl. Add salt and granulated sugar.
2. Beat the egg mixture with a fork or mixer until the salt and sugar crystals are well mixed.
3. Pour in slightly warm milk and again thoroughly beat the mixture onto the pancakes in a bowl.
4. Sift the wheat flour through a fine sieve, then pour it into a bowl with the beaten eggs.
5. Using a mixer at low speed or an ordinary whisk, beat the flour with eggs and milk until we get a homogeneous pancake dough without clots.
6. At the end, add vegetable oil so that the pancakes do not stick to the pan and are more elastic. Let's mix the dough again.
7. Cover the bowl with cling film and let it sit on the countertop for about 15 minutes.
8. Frying pancakes is simple: properly heat a suitable frying pan (preferably with a thick bottom) over a fire and pour in a little batter so that it evenly covers the entire surface of the frying pan.
9. Fry the pancake on one side for about 3 minutes, then carefully lift it with a spatula so as not to tear it, and fry for another couple of minutes on the other side.
10. We do the same thing until we fry enough pancakes.

Step two: prepare the filling

1. Pour water into a small saucepan, add some salt and bring to a boil. After this, lower the chicken fillet into the pan and boil for about 15-20 minutes.
2. If you like meat juicier, you can first fry the chicken over low heat on all sides, and then simmer in a frying pan for 20 minutes, covered, in a small amount of oil.
3. Boil the eggs in another pan, placing them in boiling water and cooking hard-boiled.
4. Cut the cooled eggs in half and then crumble them into beautiful medium-sized cubes.
5. Also, for beauty, we will also chop a couple of green onion feathers - wash it and chop it into rings of the same size as the egg cubes.
6. Now let’s prepare the mushrooms: rinse the champignons thoroughly under running warm water, peel them and chop them into small pieces.
7. Remove the husks from the onion head and chop it into cubes, as for frying.
8. Add the chopped mushrooms and onions to the heated frying pan. Stir with a spatula and fry the ingredients.
9. Chop the cooked and slightly cooled chicken fillet into small cubes, about the same size as the eggs.
10. Pour the ingredients for the filling into a bowl: mushrooms with onions, meat and eggs, and mix.
11. Season the filling for the pancake bags with salt and then pepper to your taste.

Step three: wrap the pancake bags

1. Now we will fill each pancake and wrap it beautifully. To do this, we will place 2-2.5 tablespoons of the finished filling in the center of each.
2. We carefully assemble the pancake with an accordion along the edges to make an impromptu dumpling (the appearance of such a bag resembles a khinkali).
3. We hold the edges of the pancake in our hands, tying them at the bottom with a feather of a green onion. There should be a little empty pancake left on top - for beauty.
4. We do the same with the remaining pancakes.

This dish looks festive and will be an excellent decoration for your festive feast!

Forming products and serving them to the table

Having prepared the filling from poultry meat, mushrooms and cream, you should begin to form the stuffed pancakes. To do this, the product must be placed on a flat plate, and then the previously fried mass should be placed in the middle. By rolling the pancake into an envelope, you can freeze it or heat it in a frying pan and serve it immediately. In addition to this dish, you must serve hot sweet tea or another drink.

Pancakes stuffed with chicken and pickled mushrooms

For the recipe, you can fry mushrooms with onions in vegetable or butter, or you can use marinated ones, as in my case.

Ingredients:

• Pancakes
• 200 grams chicken breast
• 200 grams of pickled mushrooms
• 1 onion
• Salt and black pepper to taste

How I made pancakes:

I cooked with kefir and boiling water. They turn out soft, tender, all in a hole.

• 350 ml. kefir (warm)
• 350 ml. boiling water
• 2 eggs
• 2 tablespoons sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 250 grams of flour
• 4 tablespoons refined vegetable oil

Preparation:

1. You need to add soda to warm kefir.
2. Then add eggs, sugar, salt and flour.
3. Mix the dough with a whisk. You will get a thick dough.
4. Pour in boiling water, stirring vigorously with a whisk, add vegetable oil.
5. I fry in a frying pan on both sides.

I finely chopped the chicken breast, salt and pepper. I cut the onion into cubes.

I fry the onion in vegetable oil. Then I lay out the pieces of chicken breast. Instead of breast, you can use a leg or thighs. You don’t have to cut the breast, but, for example, grind it with a meat grinder to get minced meat.

You can fry the minced meat with onions.

I fried the breast until done. The meat cooks very quickly. In my opinion, it tastes better this way, but you can also stuff it with fried minced chicken.

I added marinated mushrooms cut into pieces to the filling. I marinated mushrooms according to a very simple recipe. It makes a delicious marinade and makes delicious pickled mushrooms.

I fill them with vegetable oil, add onions or garlic and serve. They are stored in a cool place, in brine.

I cooked pancakes with kefir, the pancake recipe is perfect, everything is well chosen. Follow the recipe strictly, as the proportions are ideal. They turn out right the first time, even for inexperienced housewives.

I lay out the finished pancake, turn it over, add a tablespoon of filling. If desired, you can add chopped dill, onion, or parsley to the filling.

I fold it into an envelope. I think that many people know how to roll a pancake into an envelope. Fold the edge with the filling at the bottom, then on both sides. And we turn it off.

This is what we get as a result. We do this until the filling is finished.

Here are ready-made pancakes stuffed with chicken and mushrooms. Everything is quick and simple, although you will have to stand near the stove until all the pancakes are overcooked.

But by making them, you will provide your family with breakfast. Moreover, you can serve it for breakfast for a couple of days.

Our son loves these pancakes for breakfast with tea. It's very tasty and satisfying. I cooked with fried mushrooms, but with pickled mushrooms, in my opinion, it tastes better, it produces a piquant sourness. Our whole family approved of this option.

They can be prepared for future use or frozen. Pack in an airtight tray or ziplock bag. You can defrost it as needed.

I just recommend freezing it first, in single layers, and then putting it in a container. This way they won't stick together.

Prepare, try. I'm sure you've never stuffed pancakes with this filling before.