Simple with chicken and mushrooms. You can easily prepare such a cake without baking in the oven.

For pancakes (15 pieces) you will need the following:

A pinch of salt, sugar, baking powder;

Two eggs;

Two glasses of milk;

Two tablespoons of vegetable oil.

For the filling you will need:

100 grams of sour cream;

300 grams of mushrooms, chicken fillet;

Bulb;

One bunch of dill;

250 grams of cottage cheese;

A pinch of pepper, salt.

Process of creation

1. First, put the chicken breast and eggs on the boil.

2. Prepare the pancake batter. Whisk eggs, sugar, baking powder and salt in a bowl. Next, pour in the flour, then pour in the milk in a thin stream. Beat the dough until smooth so that there are no lumps. Next add vegetable oil.

3. Heat the pan, fry the pancakes.

4. Cool the eggs, breast.

5. Peel the onion, chop finely.

6. Wash the mushrooms, chop.

7. Heat the oil in a pan, send the onion. Fry until transparent. Next, add the mushrooms. Fry over medium heat until tender, season with salt and pepper.

8. Cut the breast into pieces.

9. Peel the eggs, grate.

10. Now make the cream. Mix cottage cheese, spices and sour cream until smooth.

11. Wash the greens, dry, chop.

12. Now collect the cake. Lay out the pancake, grease with cream, spread the chicken evenly on top. Then again damn it. Lubricate it with cream, lay the mushrooms on top. Next pancake with cream and egg. Then make a pancake with herbs. Then repeat everything in the same order.

13. Now decorate the pancake pie with mushrooms and chicken with the rest of the herbs and cream. Leave the cake for a while so that it soaks. Three hours will be enough. After you can serve it on the table.

Pie with chicken, cheese and mushrooms

Now consider another recipe. We will tell you how to cook a pancake pie with chicken, mushrooms and cheese. This cake is quite easy to prepare, like the first one.

Three hundred milliliters of milk;

Three glasses of flour;

Sugar (1 tablespoon);

Three eggs;

Salt (1/2 teaspoon).

To make the filling, you will need:

400 grams of chicken;

250 grams of cheese;

Vegetable oil;

fifty grams butter;

green onions;

500 grams of mushrooms;

Four cloves of garlic.

Making a pancake pie:

1. Mix ingredients for pancakes in a bowl. You should get a liquid dough.

2. Bake pancakes.

3. Boil chicken fillet in salted water.

4. Boil the eggs.

5. Wash the mushrooms, chop finely, fry in butter until golden.

6. Cut eggs and chicken into small pieces. Then mix with mushrooms.

7. Add grated cheese (half) and garlic (pressed through a press).

8. After salt, pepper, add mayonnaise.

10. Put the pancakes in a stack, brush each layer with the filling. Then sprinkle with cheese, and then with herbs.

11. Upper layer pour with butter, previously melted. Next, sprinkle the pancake pie with mushrooms and chicken with herbs and grated cheese. Place in the oven for 2-3 minutes before serving to melt the cheese.

with cabbage

Now let's look at how to make a pancake pie with chicken and mushrooms with the addition of cabbage. This cake will be more vegetable.

To make pancakes you will need:

Two glasses of milk;

A pinch of soda;

Two eggs;

Half a teaspoon of salt;

A teaspoon of sugar;

250 grams of flour;

Vegetable oil (about 1 tablespoon).

For the filling you will need:

Fifty grams of dry white mushrooms;

Bulb;

600 grams of cabbage;

Vegetable oil;

Four eggs;

Ground black pepper;

Two st. spoons of sour cream.

Additionally required:

Three sprigs of parsley;

Marinated mushrooms;

Butter (1 tablespoon);

Cheese (fifty grams);

2 tbsp. spoons of sour cream.

making a pie

1. Bake pancakes. Make the dough first. To do this, rub the eggs with sugar, salt, pour in milk, vegetable oil. Then mix thoroughly. Next, add soda, stirring, add flour. The result should be a dough of the consistency of liquid sour cream.

2. Bake pancakes in a hot pan. There should be 10 of them.

3. Make the filling. First, soak dry mushrooms in cold water for four hours.

4. Cut the onion into cubes, fry in vegetable oil. Next, add chopped and squeezed mushrooms to it. Salt.

6. Then chop the cabbage into small strips. Simmer in vegetable oil until soft, season with salt and pepper.

7. Put mushrooms and onions to the cabbage. Simmer for five minutes.

9. Boil the eggs, grate, add to the filling. Stir next.

10. After the form, grease with oil. Lay out the pancake, stuffing on top and so on.

11. Lubricate the last pancake with sour cream. Grease the sides with it too.

12. Sprinkle the chicken and mushroom pancake with grated cheese. Bake for twenty minutes until golden brown. Garnish the pancake pie with mushrooms and chicken parsley and pickled mushrooms when serving.

Enjoy your meal!

INGREDIENTS

  • 20 unleavened pancakes, 22–24 cm in diameter
  • 500–700 g fillet chicken breast
  • 500 g champignons or other mushrooms
  • 1 medium onion
  • 150 ml cream 20%
  • 200 g grated cheese gouda, cheddar or mozzarella
  • 1 small bunch of parsley
  • salt, black pepper
  • olive oil

STEP-BY-STEP COOKING RECIPE

Cut the chicken and mushrooms into small pieces, finely chop the onion and parsley. In the oil heated in a pan, quickly fry the chicken, add the onion, then the mushrooms, leave to simmer over low heat for 5 minutes.

Pour in the cream, salt and pepper. Remove from heat, cool slightly, add parsley and chop in a blender until smooth.

Put pancakes in a form - the same in diameter and with high sides. Spread each pancake with the filling and sprinkle with grated cheese until something runs out first. The top pancake should be smeared with filling and covered with cheese. Decorate the pie with chicken and mushroom slices.

Place the cake pan in a preheated oven at 180°C for 15-20 minutes. Serve hot or cold, to taste.

Recipe shared Elena Yakovleva, editor and publisher.

Pancake cakes in my family appeared quite recently - as they say, for a change. All recipes are our own, tested by trial, error and common sense. Children, of course, are “killed” by sweet cakes, but I usually want variety “for food”, and not “for pampering”.

All these pies and cakes have one thing in common - the consistency of the filling and the thickness of the pancakes. Pancakes should be non-yeast and very thin. But to start them with milk or water is a matter of taste. I usually make them dairy.

Original and extraordinary tasty pie suitable for holiday table and hearty dinner. Delicate filling and thin pancakes just melt in your mouth. The peculiarity of these pancakes is that they are made from milk and water. They turn out more delicious and tender. It is important not to add all the liquid to the dough at once, but in two stages. Then the dough will turn out homogeneous, there will be no lumps in it.

Ingredients:

For pancakes

pasteurized milk fat content 2.5% 1.5 tbsp.

purified water 1.5 tbsp.

chicken eggs 3 pcs.

wheat flour premium 1.5 st.

salt small pinch

granulated sugar 1 tbsp. l.

refined sunflower oil 3 art. l.

For filling

chicken fillet 400 g

fresh champignons 500 g

white onion 1 head

fresh parsley a few branches

Russian hard cheese 200 g

olive mayonnaise 3 tbsp. l.

refined vegetable oil 3 tbsp. l.

bay leaf 1 pc.

allspice 4 peas

salt 1 tsp

black ground pepper 1 pinch

Provence herbs 1 tsp

Servings: 8 Cooking time: 140 minutes




Recipe

    Step 1: Cook the Chicken

    In order not to waste time, first boil the meat for the filling of our pie. Wash the chicken fillet, dry it. Remove fat and films from meat. We put it in a pan in a whole piece so that the meat turns out juicy. Pour the fillet with cold water and put on fire. When the water boils, remove the foam, add the bay leaf and allspice. We will cook the meat for 20 minutes, after which we will take it out of the broth and cool it. The broth is then used to prepare the first course.

    Step 2: Make pancake batter. Whisk the eggs

    In a dry bowl, mix 3 eggs with salt and sugar. Beat the mixture with a whisk until a fluffy foam is obtained.

    Step 3: Add milk

    Add 1 cup of warm milk to the mixture. This will make the dough more tender. Mix the ingredients until a homogeneous consistency.

    Step 4: Introduce Wheat Flour

    Now add a few tablespoons of sifted wheat flour to the dough. Thoroughly mix the ingredients with a whisk so that there are no lumps. Thus, in several stages, we introduce all the flour into the dough.

    Step 5: Add Purified Water and Milk

    Mix remaining milk with purified water room temperature and add it to the pancake batter. Gently stir the mixture until smooth.

    Step 6: Add Refined Vegetable Oil

    Last, add 3 tablespoons of sunflower oil to the pancake dough. Thanks to him, the pancakes will turn out elastic and will not tear.

    Mix the dough again and leave it in a warm place for 15 minutes.

    Step 7: Preparing the Mushrooms for the Stuffing

    While the dough is resting, fry the mushrooms for the filling. Wash and clean fresh mushrooms. Let's chop the mushrooms. Cut a few mushrooms into slices and fry for decoration finished pie. The rest of the mushrooms can be cut into arbitrary shapes, because we will chop them with a blender. The main thing is that the pieces should be approximately the same size so that the mushrooms are fried evenly.

    Pour sunflower oil into a frying pan, when it warms up, put chopped champignons into it. Stirring, fry the mushrooms until golden brown. At the end of cooking, add salt, ground black pepper and Provence herbs.

    Step 8: Fry the Onions

    Now clean the head of the onion. Cut it in half and cut into cubes.

    Fry the onion in a small amount of sunflower oil until translucent.

    Step 9: Mix the Filling Ingredients

    In the blender bowl, put the boiled chicken fillet, cut into small pieces, fried mushrooms with onions and chopped parsley.

    Add a little salt and beat everything until smooth.

    Step 10: Fry the Pancakes

    Grease a hot non-stick frying pan with a small amount of sunflower oil, using a silicone brush for this. Pour a little dough into the pan, evenly distribute it over the surface of the pan and fry the pancake. When the edges of the pancake become golden, carefully flip it over to the other side. Thus fry all the pancakes. If you have a regular frying pan, heat a regular frying pan in it before use. table salt. Then sprinkle the salt, wipe the pan with a dry paper towel and fry the pancakes. This will keep the pancakes from sticking to the pan and make them easy to flip.

    Step 11: Shaping the Pie

    Put one pancake on a flat plate. Lubricate it with a little olive mayonnaise.

    Enjoy your meal!

Thin pancakes with filling are delicious on their own, but today I propose to complicate the culinary task and assemble a pancake pie with chicken and mushrooms. Products with other fillings are molded in a similar way: cottage cheese, cabbage, meat ... I advise you to additionally cover the pie with breadcrumbs and butter, then a delicious crispy crust is formed.

To prepare a pancake pie with chicken and mushrooms, take the products from the list. You need pancake dough boiled chicken, champignons, onions, vegetable oil, spices, eggs, milk, butter, ground crackers.

Let's bake thin pancakes, and the dough recipe can be your favorite, proven. In my arsenal is this: for 600 ml of milk I take 200 g of flour, 2 eggs, 4 tbsp. sugar, a pinch of salt, 4 tbsp. vegetable oil. I knead the night before, keep it on the shelf of the refrigerator for 8-12 hours and bake the next day.

For the filling, grind the meat of pre-boiled chicken (better - parts on the bone, they are more juicy than fillets), onions and champignons (often additionally fried, I have them raw). Stir, season with salt and pepper.

We spread dense bars of the filling on each pancake, turn it off.

We first cover the refractory container with empty pancakes (it took 6 pieces here), then we put pancakes with chicken and mushrooms in two tiers (about 9 pieces).

We close the hanging edges, pour eggs beaten with milk, sprinkle with ground breadcrumbs on white bread, lay out pieces of butter. For 25-30 minutes we send to a preheated oven, bake at a temperature of 180 degrees.

Having cooled a little, divide the pancake pie with chicken and mushrooms in large portions, serve to the table. Enjoy your meal!


Calories: Not specified
Time for preparing: Not specified

Ingredients

Vegetable oil - 50 ml.,
- kefir - 200 ml.,
- milk - 300 ml.,
- soda - 0.5 tsp,
- salt - a pinch,
- granulated sugar - 1 tbsp.,
- eggs - 2 pcs.,
- flour - 200 gr.,

Filling:

Champignons - 150 gr.,
- onion - 1 pc.,
- chicken quarter - 1 pc.,
- salt - to taste,
- ground black pepper - a pinch,
- vegetable oil - 3 tablespoons,

Fill:

Egg - 1 pc.,
- sour cream - 5 tbsp.

Recipe with photo step by step:




First you need to cook pancakes. Mix kefir with soda and let it dissolve.




Then add milk to kefir and stir. Separately, beat the eggs with sugar and salt and add to the rest of the ingredients.





Gradually add flour and mix well with a whisk to avoid lumps.





Then pour in sunflower oil and mix until smooth. The dough should turn out like liquid sour cream. If it gets too thick, you can dilute it with a little water.







Heat the pan well and pour half a ladle of dough. Spread the batter all over the bottom of the pan in a circular motion and fry over medium heat until it begins to brown.





Then use a wooden spatula to pry off the pancake and turn over to the other side.





And so bake pancakes, using all the dough.





For the filling, wash the mushrooms well and cut into small cubes.







Peel the onion and chop finely as well.





Heat the sunflower oil in a frying pan and fry the onion until translucent.





Then add mushrooms and fry until tender. Add salt and pepper to taste.




Boil the chicken quarter and cut into small pieces. Mix chicken with mushrooms and onions.





For filling, mix the egg with sour cream and beat lightly.





Cover the form in which the cake will be baked with pancakes on all sides so that their edges hang down on the sides.





Put 2 tablespoons of the chicken and mushroom filling into each pancake and roll it up.





Lay out the wrapped pancakes in a row and grease generously with sour cream filling.





Lay out the pancakes in layers, grease each with filling and cover with the hanging edges of the pancakes.





In order to make a beautiful braided top for the pie, you need to cut two pancakes into strips 1-1.5 cm wide.




And weaving the cut strips in a checkerboard pattern to weave a decoration for the top.




Gently slide the pancake braid over the top of the pie.





Lubricate the remaining sour cream filling and put in the oven to bake for half an hour. Set the oven to 180 degrees. Bake until golden brown. Be sure to cook this, no less tasty,.





Cool the finished pancake pie with chicken and mushrooms and transfer to a dish. It is better to store in a sealed container so that the dish retains its freshness and softness as much as possible.

Enjoy your meal!