Baked Pancakes with Julienne
⏳ Time
2 hours
🥕 Ingredients
13
🍽️ Servings
8
Description
Baked pancakes with julienne
Ingredients
- Milk - 8 fl oz
- Chicken Egg - 4 pieces
- Wheat Flour - 10.6 oz
- Safflower Oil - 0 fl oz
- Salt - to taste
- Sugar - 1 tablespoon
- Butter - 3.2 oz
- Cream - 13 fl oz
- Chicken Broth - 1 fl oz
- Chicken fillet - 8.8 oz
- Pickled Chanterelles - 8.8 oz
- Cheese Spread - 5.3 oz
- Onion - 1 head
Step by Step guide
Step 1
Prepare the pancake batter. Mix milk, 2 eggs, sugar, 270 grams of flour, sunflower oil, and a pinch of salt.
Step 2
Cook the pancakes.
Step 3
Wash the mushrooms and cut them into small cubes.
Step 4
Finely chop a small onion.
Step 5
Melt 30 grams of butter.
Step 6
Sauté the onion until soft.
Step 7
Add the mushrooms to the onion, season with salt and pepper to taste, and sauté until cooked.
Step 8
Boil the chicken fillet. Reserve the broth. Cut the cooked meat into small cubes.
Step 9
Transfer the chicken to the pan with the mushrooms.
Step 10
Grate the cheese on a coarse grater.
Step 11
Prepare the sauce. Melt 60 grams of butter, add 30 grams of flour.
Step 12
Stir until the flour absorbs all the butter.
Step 13
Add 150 ml of cream, 100 grams of cheese, and chicken broth. Stir until the cheese melts.
Step 14
If necessary, add more broth or cream.
Step 15
Transfer the finished sauce to the pan with the filling.
Step 16
Place a pancake on a cutting board, spread the filling in a thin layer over the entire surface.
Step 17
Roll it up tightly.
Step 18
Cut into three to four pieces depending on the height of the dish. The roll should be level with the sides in height.
Step 19
Stand each roll upright, pressing them tightly together, in a greased baking dish.
Step 20
Lightly beat 250 grams of cream with 2 eggs, pour into the dish with the pancake rolls.
Step 21
Sprinkle 50 grams of cheese on top. Place the dish in an oven preheated to 392°F for 20–25 minutes.
Step 22
Serve immediately.
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