Description
This casserole is delicious in hot or cold. You can serve it hot as main dish or slice and serve as appetizers. The filling can also be varied and supplemented according to your taste.
Ingredients
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Milk
500 ml
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Chicken egg
1 piece
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Sugar
1 Tbsp
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Salt
0.5 tsp
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Vegetable oil
1 Tbsp
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Flour
5 Tbsp
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Yeast
6 g
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Onion
1 piece
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Mushrooms
400 g
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Sour cream
2 Tbsp
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Salt
4 pinch
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Cheese
80 g
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Chicken
300 g
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Chicken egg
2 piece
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Cream
100 ml
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Cheese
20 g
Cooking
In warm milk add sugar and yeast. Leave for 10 minutes. I use instant dry yeast SAF-MOMENT.
Egg whisk with a fork and add to milk.
Add the flour, salt and mix well to avoid lumps.
Bake pancakes, greasing the pan with vegetable oil and butter pancakes.
Cut onions into cubes and fry with oil.
Add sliced mushrooms, salt and fry all together.
Chicken finely chop, add to the pan and sauté all together.
Add sour cream, salt, stir. Remove from heat and cool.
Cheese grate and add to the stuffing. Mix.
On the edge of the pancake put the filling and roll the pancake into a tube.
Put the tube with filling in cake pan.
Combine all ingredients for filling and pour on top.
Bake in a preheated 180 degree oven for about 40 minutes.
Bon appetit!
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