Pancakes stuffed with chicken fillet, cheese and mushrooms
Filling and incredibly delicious pancakes. I recommend preparing them as the sauce complements the dish perfectly. These ingredients make 10-12 pieces.
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 3 / 5
Ingredients
for 10 servings
- pancakes 10-12
- chicken fillet 200 g
- fresh or frozen mushrooms 300 g
- cheese 200
- vegetable oil
- salt
- mayonnaise 7
- pickled cucumbers 100 g
- greens to taste
- garlic clove 1-2 clove
Instructions
Preparing the filling
Step 1 of 16
Boil the chicken fillet until done (the process takes 20 minutes after boiling). Let it cool.
Step 2 of 16
Finely chop.
Step 3 of 16
Dice the mushrooms.
Step 4 of 16
Fry the mushrooms in vegetable oil (fry until all liquid has evaporated).
Step 5 of 16
Grate the cheese using a medium grater.
Step 6 of 16
Combine the fillet, cheese and mushrooms. Add a little salt.
Step 7 of 16
Place the filling in the center of a pancake.
Step 8 of 16
Fold opposite edges toward the center.
Step 9 of 16
Fold up the bottom.
Step 10 of 16
Flip the pancake over.
Preparing the sauce
Step 11 of 16
Finely chop the cucumbers.
Step 12 of 16
Finely chop the greens.
Step 13 of 16
Combine mayonnaise, greens and cucumbers.
Step 14 of 16
Add garlic pressed through a garlic press.
Step 15 of 16
Mix.
Step 16 of 16
Place the sauce on top of the pancakes.