Rest assured these baked pancakes with chicken and mushrooms and crispy cheese crust are unlikely to remain on the table. So it's better to cook them with a margin.
Cooking time 30 minutes
Milk 3.2% fat. 1 l
Flour 300 g
Boiling water 120 ml
Eggs 3 pcs
Vegetable oil 4-5 tbsp. l.
Salt 1/2 tsp
Chicken fillet (for filling) 200 g
Baltic cheese (for filling) 50 g
Champignons (for filling) 3-4 pcs
Onion (for filling) 1 pc
Provencal mayonnaise (for filling) 1 tsp
Vegetable oil (for filling) 2 tbsp. l.
Salt (for filling)
Pepper (for filling)
Beat eggs in a bowl.
Add milk and beat well. Add oil.
Add flour and salt. Mix well.
Add boiling water at the end and let the dough stand for 10-15 minutes.
Bake pancakes in a preheated pan on both sides.
Fold the pancakes in a pile.
Place the chicken fillet in a saucepan and cook until tender.
Finely chop the mushrooms and onions.
Fry mushrooms, onions and chicken in vegetable oil.
Season with salt and pepper.
Put the filling on the pancakes and wrap in envelopes.
Place the pancakes on a parchment-lined baking sheet.
Grease the top of each pancake with mayonnaise and sprinkle with grated cheese.
Bake in an oven preheated to 200 degrees C for 10 minutes. Put on a dish.
Baked pancakes with chicken and mushrooms are ready. Can be served at the table.