Description
Gorgeous casserole of tender pancakes stuffed with julienne in cream filling will delight Your family on Sunday morning.
Ingredients
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Water
300 ml
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Milk
300 ml
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Chicken egg
2 piece
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Salt
0.5 tsp
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Flour
300 g
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Nutmeg
0.5 tsp
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Vegetable oil
1 Tbsp
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Yeast
5 g
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Chicken fillet
500 g
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Mushrooms
400 g
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Onion
1 piece
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Sour cream
2 Tbsp
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Salt
-
Black pepper
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Parmesan
100 g
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Sour cream
300 g
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Flour
1 Tbsp
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Chicken egg
2 piece
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Salt
Cooking
In a bowl, water, milk, eggs, salt, flour, vegetable oil, nutmeg and fast-acting yeast TM "SAF-TIME".
Mix well with a whisk.
Put the dough for 30 minutes to come to heat.
Grease with vegetable oil the pan and pour a ladle of dough. The dough is bubbling, it becomes porous. Fry on both sides.
Pancakes are obtained thin, porous.
Prepare the filling. Finely chopped chicken stir-fried with onions, add sliced mushrooms.
Simmer 5 minutes, add sour cream, salt, pepper and grated cheese, mix well.
Spread the filling on the pancakes and roll up into a tube.
The bottom and sides of the form to lay out crepes, spread tube layers. I did 3 layers.
Mix ingredients pour, pour pancakes, put on top the pancakes, pour the remaining filling.
Bake at 180 degrees for 25-30 minutes.
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