Egg Pancakes with Chicken and Mushrooms

Breakfasts | Kyrgyz cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Egg pancakes with chicken and mushrooms

Ingredients

Chicken Egg - 4 pieces
Wheat Flour - 1 tablespoon
Milk - 10 fl oz
Sugar - ½ teaspoon
Pickled Chanterelles - 5 oz
Chicken fillet - 10 oz
Cheese Spread - 5 oz
Onion - ½ piece
Mayonnaise - 5 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Whisk the eggs with salt, sugar, and flour. Add milk to the egg mixture and whisk well again.

Step 2

Cook 4 pancakes from the omelet mixture in a frying pan.

Step 3

Cut the mushrooms into strips or thin slices. Finely chop the onion. Grate the cheese on a coarse grater. Finely chop the herbs.

Step 4

In a frying pan with vegetable oil, sauté the onion, then add the mushrooms and lightly fry. Remove from heat and let cool.

Step 5

Cut the raw chicken fillet into small cubes and mix with the sautéed mushrooms and onions, add half of the grated cheese, herbs, salt, pepper, and mix well.

Step 6

Place the filling on the edge of the pancake and roll it up so that the filling is inside.

Step 7

Arrange the filled pancakes in a baking dish greased with butter or vegetable oil, spread sour cream or mayonnaise on top of each pancake, sprinkle with the remaining cheese, and bake in the oven at 180–390°F for 25–30 minutes.