Pancakes with chicken and mushrooms

Ingredients

• 250 g flour
• 0.2 tsp soda
• 0.5 h. l. year
• 1 Art. l. Sahara
• 350 ml drinking water
• 150 ml milk with 3.5% fat
• 1 large egg
• 1 st. l. vegetable oil
• vegetable or ghee for frying
• 1 medium onion
• 300 g champignons
• butter
• 300 g cooked chicken meat (e.g. grilled chicken)
• 2 tbsp. l. fat sour cream
• salt, freshly ground black pepper

Cooking

Step 1

For the filling, peel and finely chop the onion and mushrooms. Heat the oil in a frying pan, fry the onion, 5 minutes. Add mushrooms and sauté over high heat for 5 minutes. Add finely chopped chicken, salt, pepper, cool, add sour cream.

Step 2

For pancakes, sift flour with soda and salt into a heat-resistant bowl, add sugar, mix. Pour in 250 ml of water at room temperature and milk, knead so that there are no lumps.

Step 3

Bring 100 ml of drinking water to a boil and pour into the dough. Mix thoroughly until smooth. Separately, beat the egg with vegetable oil, pour into the dough and mix thoroughly again.

Step 4

Heat a frying pan well, brush with oil only the first time and bake thin pancakes over medium heat, frying them well on one side so that the second side is completely dry. There is no need to flip these pancakes in a pan. Cool the pancakes.

Step 5

Put the pancake on the work surface with the fried side up, spread a spoonful of filling in a long and wide strip on the edge closest to you.

Step 6

Wrap the pancake with an envelope or roll. Fry the pancakes in oil on both sides under the lid until golden brown. Serve hot.