Pancakes with mushrooms and chicken recipe. Step-by-step recipe for making pancakes with chicken and mushrooms. chicken filling recipes for pancakes

How to cook pancakes with chicken and mushrooms recipe - a complete description of the preparation so that the dish turns out very tasty and original.

How good are pancakes - thin, lacy, with seasoning, yeast, with kefir or milk. And how many interesting dishes you can prepare based on pancakes, using various fillings - just freedom for housewives with creative abilities!

Pancakes with a sweet filling of fruits and berries are served as a dessert with tea or coffee. Nalistniki with cottage cheese are traditionally eaten with sour cream and fermented baked milk. If cheese, minced meat and mushrooms are placed in pancakes, then they are usually served as an independent dish.

Pancakes stuffed with chicken and mushrooms are a light but at the same time nutritious appetizer that can be prepared for a holiday table or a family dinner.
From these ingredients you will get 25 delicious pancakes, which you will spend 1 hour preparing.

For pancake dough:
Flour – 1.5 tbsp;
Sugar – 2.5 tbsp;
Milk – 3 tbsp;
Egg – 3 pcs.;
Salt – 1 tsp. (plus in the filling);
Sunflower oil – 2 tbsp. (plus for frying).
For filling:
Mushrooms – 400 g;
Chicken fillet – 300 g.

How to cook delicious pancakes with chicken and mushrooms

First you need to prepare the pancake dough. To do this, mix the eggs with salt and sugar.
Pour in warm milk. Then add flour little by little and beat the dough well with a mixer to remove any lumps that have formed.

Add odorless sunflower oil to the dough and mix thoroughly again.
Grease a frying pan with sunflower oil and heat it well. Then pour the batter in a thin layer onto the surface and fry the pancakes for a few minutes on each side until golden brown.

The filling is even easier to prepare than the pancakes themselves. First of all, you need to wash and cut the chicken into small pieces. True, you can put it through a meat grinder and prepare the filling from minced chicken, but it will turn out juicier in pieces. Place the meat in a frying pan with vegetable oil and fry it for 5 minutes over high heat.

Remove the skin from the onion, slice thinly and combine with the chicken.

There is no need to clean the champignons. It is enough to simply wash them thoroughly and chop them with a knife. Send the mushrooms after the onions. Fry the filling, reducing the heat to medium, for another 20 minutes.

How to stuff pancakes correctly? There are many ways. The pancakes are simply rolled into a tube, an envelope, a pyramid, or a bag.
Here is one of the simplest and most reliable methods: place the filling closer to the top edge of the pancake.

Then cover it with one (top) side.

Repeat the same with the right end of the pancake.

And then with the left.

Finally, roll the pancake into a roll.

Pancakes decorated in this way can be safely served to the table without fear that the filling will fall out and the dish will lose its shape.

Tips for the hostess:

For the filling, minced chicken, breast, fillet and trimmings from other parts of the chicken are used.
If you are making the filling from minced meat, then fry it as indicated in our recipe, but stir thoroughly so that the texture is uniform, after which, if desired, the minced meat can be ground in a blender.
The filling is also made from boiled chicken meat; for this, the meat is finely chopped and then mixed with mushrooms.
Pancakes can be rolled not only into an envelope, but also into a roll. And for the holiday, make bags - put the filling in the center of the pancake and tie it with a leaf of green onion.
The filling can be made from any type of mushroom: champignons, oyster mushrooms, wild mushrooms. It is better to chop the mushrooms finely, but you should not grind them in a blender, because... their taste will become less pronounced.
You can add grated hard cheese to the filling recipe.
Pancakes are served with sour cream or sour cream sauce.
Pancakes with this filling freeze well and are stored frozen for a long time; before heating, remove them from the freezer one hour before reheating.
Cold pancakes taste best when heated in a frying pan and fried in butter on both sides. Pancakes can also be heated in the microwave and oven.

Pancakes with mushrooms and chicken

There are many recipes for making stuffed pancakes. This appetizer is perfect for any table and will certainly please all guests. Today we invite you to prepare very tasty and juicy pancakes stuffed with mushrooms and chicken.

Pancakes with mushrooms, chicken and cheese

water – 200 ml;
milk – 200 ml;
egg – 1 pc.;
flour – 150 g;
baking powder - a pinch.

chicken fillet – 300 g;
onion – 1 pc.;
cheese – 200 g;
sour cream – 150 ml.

Let's figure out how to make pancakes with mushrooms and chicken. Mix cold milk with boiling water, add an egg, a pinch of salt, sugar and mix well. Then gradually add the sifted flour, baking powder and a little vegetable oil. Mix everything thoroughly with a whisk until smooth and fry the pancakes in a small, well-heated frying pan.

Next, we move on to preparing the filling: wash the chicken fillet, dry it and cut it into small pieces. We process the mushrooms and finely chop them. Peel and chop the onion into cubes, and grate the cheese on a coarse grater.

Now take a frying pan, pour a little oil and first sauté the onion until soft. Then add the mushrooms and chicken and fry for 15 minutes, stirring occasionally. Next, add half of the grated cheese, add salt to taste, pepper and mix well.

Place the prepared filling on the edge of the pancake, wrap it tightly inside, fold the sides into the middle and form an envelope. We do this with all our pancakes, and then put them in a baking dish, spread sour cream on top, sprinkle with the remaining cheese and bake in a hot oven for 25 minutes. That's all, pancakes stuffed with chicken and mushrooms are ready!

Pancakes with mushrooms and chicken

low-fat milk – 500 ml;
water – 100 ml;
vegetable oil – 5 tbsp. spoon;
granulated sugar – 1 tbsp. spoon;
egg – 3 t.;
flour – 2.5 tbsp.

fresh mushrooms – 500 g;
spices;
green onions;
chicken fillet – 250 g;
onion – 2 pcs.;
garlic – 2 cloves;
sour cream – 200 ml;
fresh herbs - 1 bunch.

So, first, let's prepare some delicious pancake dough. To do this, take a bowl, break eggs into it, add sugar and beat thoroughly with a whisk until foam forms. Next, gradually alternating, add flour and low-fat milk. Mix everything thoroughly so that there are no lumps. The dough should not be too liquid! At the very end, add hot water and leave the dough for 15 minutes.

Before frying the pancakes, pour a little vegetable oil into the frying pan, heat it and bake the pancakes on both sides until golden brown.

After this, we move on to preparing the filling: peel the onion, finely chop it and soak it in cold water for a while. We process the chicken fillet, fry it in sunflower oil, add the onion and saute it all together until cooked. Chop the mushrooms into slices and place them in a frying pan with the meat. Cover with a lid and simmer for 8-10 minutes, then remove it to allow excess liquid to evaporate. Salt and pepper the filling to taste, add finely chopped garlic. When all the liquid has evaporated, add sour cream and chopped herbs, mix well, keep on the fire for a couple more minutes and turn off the gas.

Next, take a pancake, put a little prepared filling in the middle, collect the edges, form a bag and carefully tie it on top with a green onion. Thus, we do this with all the pancakes and serve an original snack on the table!

Both as a quick snack and as a gourmet dish, you can use such a classic combination as pancakes with mushrooms and chicken. If you think that there is only one option that can be prepared with these available ingredients, then you are sadly mistaken. If you try to add a new way of serving, a different sauce or an unexpected color of the pancake, you will get a delicacy that can decorate any exquisite holiday table.

Pancakes with mushrooms and chicken: recipes

But, before you take an excursion into the world of expensive ingredients and techniques with unpronounceable names, you need to learn how to cook the simplest variations pancakes with mushrooms and chicken. Recipes These are suitable for preparing homemade semi-finished products, which are convenient to prepare for future use and remove from the freezer as needed. This dish will be even more delicious if you cook everything at once and serve, as they say, piping hot.

The place to start with absolutely any recipe is to prepare the pancakes directly in which the filling will be wrapped. There are a lot of options, which is even surprising considering that in most cases the same ingredients are used. Here you need to judge according to your taste, whether you like dense or lacy, thin or fluffy. Depending on this, choose the perfect recipe for yourself.

For example, for this dish you can prepare pancakes with soda: beat together the yolk and white of two eggs, add a little salt and sugar. Pour in two tablespoons of odorless vegetable oil, then half a liter of milk, a teaspoon of soda slaked with vinegar and a glass (200 grams) of flour. Mix it all well with a whisk or use a hand mixer to break up any lumps of dough. Pour the dough by the ladle into a very well-heated pancake pan, turn it over until the bottom begins to turn golden.

The filling, which consists only of poultry and mushrooms, will not have the consistency we desire inside the dough, but will rather fall out when bitten, become dry and not very tasty. That is why most cooking methods use additives that will help bind all the contents together, further enriching it with new flavors. The simplest recipe is chicken with mushrooms and cheese. It is the cheese, melted during frying under high temperature, that can make the filling viscous and thick, and this trick will certainly improve the overall taste of the dish.

It is up to you to cut the meat or twist it in a meat grinder; if you want the taste of the chicken to mix more with all the other ingredients, you can twist it, but it may lose its juiciness (especially when it comes to the driest part - the fillet). So, we make chopped minced meat, add finely chopped onions, the seasonings you like, dry herbs such as oregano, thyme, rosemary. Mix all this and fry in a frying pan until the meat turns golden brown. If you chopped it large enough, then it is better to chop the onion and fry it first so that everything has the same degree of frying and an elegant golden color, and then put it in a separate bowl. After you have fried the chicken, add mushrooms to it and simmer until the water evaporates (mushrooms provide plenty of it). Add onion to the minced meat, grate the cheese on a coarse grater, taste it for salt/spices to correct the taste if necessary. Now all the contents need to be placed in the middle of the pancake, rolled into an envelope and fried.

In pancakes, as well as in salad with chicken and mushrooms. The right sauce is very important for the fullness of taste. You can take homemade mayonnaise, but supplement it with finely chopped pickled cucumbers and dill. The taste will be delicate, summery, perfectly combined with the viscous filling.

How to cook pancakes with mushrooms and chicken

Using the previous option as a base, you can experiment with further processing. How to cook pancakes with mushrooms and chicken in crispy breading? To do this, it is not cheese that is put into the minced meat (prices for quality cheese are often high), but the mixture is thickened with eggs and cream. The egg is placed in the fried minced meat and mixed, which is why pieces of white and yolk are clearly felt in the filling. After adding a little cream, spices, for example, nutmeg and green onions, the mixture is simmered a little so that all the excess liquid comes out.

The pancakes are formed into small, dense pancakes, more like rolls than traditional envelopes. We do this so that it is convenient to bread these rolls. Beat the egg a little with a fork, dip the pancake package into it, and then dip it in breadcrumbs. When frying in any vegetable oil, a golden brown crust will form on the surface, which will crunch deliciously. It might seem like a small change, but it turns out that pancakes can also be a great snack to accompany beer during a football game.

Pancakes with mushrooms and chicken quickly

To prepare pancakes with mushrooms and chicken quickly. You can use pre-prepared main ingredients or cook them all at once. Thus, a boiled chicken breast will be no less tasty in the finished product than a fried one, and mushrooms can be used frozen, quickly bringing them to the desired consistency in a hot frying pan. Just first put them without oil so that all the water boils away, and only then pour a couple of spoons of it, adding grated or chopped onion. If you don’t want to bother cutting vegetables, use dry vegetable mixtures, which will perfectly impart taste and aroma to the heated oil. While the mushrooms are fried, the breast is already cooked, we divide it into fibers, cut it, add a couple of spoons of sour cream and a block of processed cheese to the minced meat. Stew all this splendor for just a couple of minutes.

Give quick pancakes an unusual presentation - do not fold them in four, but tie them in a bag with a feather of green onions, in the manner of French crepes. Then the dish will turn out elegant, and not only very tasty.

To save time, you can bake pancakes with chicken and mushrooms in the oven. To do this, in addition to the internal filling, you also need to take care of the sauce. Its role will be a beaten egg with which grated cheese is mixed. An ideal combination not only for Italian dishes is Parmesan cheese, which is grated finely and ultimately, when melted, gives the dish the desired consistency and a unique creamy shade.

Even Parmesan can be used in such a dish no worse than in pasta with chicken and mushrooms. then there’s nothing to say about the noble dor-blue. It will be good both in sauce and as a filler. The chef's gourmet recipe for preparing them is as follows: finely chopped onion and a couple of cloves of garlic are fried in butter (after they turn golden, they can be taken out). Mushrooms are placed in oil, boiled chicken breast is all fried until golden brown. Season the mixture with salt, dry or fresh oregano, cumin, and also add a couple of tablespoons of white wine and the same amount of low-fat cream. Do not grate or chop the blue cheese finely; there should be cubes that will not lose their shape when stewing. Wrap the filling in thin pancakes, pour over the remaining cream and sprinkle with cheese. The dish is finished in the oven.

Pancakes with mushrooms and chicken in a hurry

We have already said that even a simple recipe pancakes with mushrooms and chicken in a hurry can be turned into a real restaurant masterpiece. There are simpler ways, for example, add a couple of spoons of soy sauce to the filling when stewing along with cream, and sprinkle the finished dish with sesame seeds. There are ways that are a little more complicated - changing the color of the base pancake, giving it an unusual shade by adding natural dyes.

For example, bright green spinach pancakes look very impressive. The secret of their preparation is simple - pre-boiled and grated green spinach is added to the dough, after which the dough is thoroughly mixed again using a blender. Fry the finished dough on both sides, just like regular dough; when fried, it will acquire a golden hue, which looks very beautiful against the emerald background. It will be very tasty to put the filling inside with whole stuffed mushrooms (fried minced chicken is placed inside the champignon caps and the whole thing is stewed in cream) or with porcini mushrooms and pieces of meat.

Pancakes with mushrooms and chicken – photo

Looking at most recipes pancakes with mushrooms and chicken, photo which you saw in this article, you can already imagine what kind of delicious food you can prepare using them. If you want to further enrich your culinary knowledge, then you should go to a country that is rightfully proud of its pancakes, but they are called differently there - crepes. We are, of course, talking about French cuisine and the many variations of mushroom crepes with chicken.

Everything is important in these recipes, including how to cook chicken with mushrooms. and how to make the thinnest pancakes that will be the perfect shape for the chosen filling. In order for the pancakes to be thin, the dough should be airy and not overloaded with oil. To achieve this result, dry ingredients - flour (three-quarters of a glass), sugar and salt are mixed separately. Add two eggs to them (it’s better to beat them a little first to mix the yolk and white well), mix, and then, without stopping whisking, pour in a thin stream of lukewarm low-fat (2.5%) milk, about a glass. The consistency of the dough should be quite liquid. Cover the whole thing with cling film and let it rest for at least one hour. And only after this can you pour in a couple of tablespoons of melted butter, as it will not interfere with the formation of the correct consistency. Fry pancakes of small diameter, one bite size.

Add large pieces of pineapple and a little syrup to the fried chicken and champignon filling, leave it all to simmer under the lid over low heat for about 10 minutes. After the filling has become dense, it can be transferred to the center of the pancake and formed into a bag. For eating, it would be better to put the whole crepe in your mouth if you don’t want to lose a single gram of precious taste.

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Pancakes with chicken and mushrooms

Yes, yes, and again I’m with mushrooms! Or rather, with a very tasty and satisfying dish, which includes mushrooms. Well, how could it be otherwise – it’s time for a “quiet hunt”. Tender, soft and aromatic pancakes stuffed with fried wild mushrooms, boiled chicken and chicken eggs. This dish can be served for a family lunch or treated to relatives during an evening meal.

You can prepare absolutely any pancakes according to your recipe. For stuffing, I always make pancakes with milk and water. because they turn out tasty, tender, elastic, and also economical. You can fill them with absolutely any filling – be it sweet or salty.

And ready-made pancakes with chicken and mushrooms can be stored for quite a long time: just put them tightly in a bag and in the freezer. When you don’t have any time to prepare lunch or dinner, take out the supplies, let them thaw and fry them in oil. Great, right?

Milk (2 cups) Water (2 cups) Wheat flour (3 cups) Sunflower oil (3 tablespoons) Sugar (1 tablespoon) Table salt (0.5 teaspoon)

Chicken fillet (700 grams) Boiled wild mushrooms (350 grams) Onions (200 grams) Chicken eggs (3 pieces) Table salt (0.5 teaspoon) Sunflower oil (50 milliliters)

Cooking the dish step by step with photos:

The recipe for these delicious pancakes includes the following ingredients: milk, water, wheat flour, chicken eggs, chicken fillet (I used breast), boiled wild mushrooms, onions, salt, sugar and refined vegetable (I used sunflower) oil.

First, let's make the dough for thin pancakes. In a bowl or other suitable container, combine 2 cups of water at room temperature with sifted flour. Add salt and granulated sugar. Beat everything with a mixer or knead thoroughly with a spoon until completely homogeneous so that there are no lumps. You should get a thick dough, like rich sour cream. Now pour milk (also at room temperature) and mix it with the dough. Naturally, the most convenient way to do this is with a mixer - quickly and easily. The dough turns out liquid (!) without a single lump. Pour odorless vegetable oil into the pancake dough and mix it in with a spoon, rather than beat it in with a mixer. Now let the dough stand for about 10-15 minutes on the table so that gluten develops in the flour and the pancakes turn out elastic and do not tear when you roll them. Do you see my batter in the picture? You can bake thin pancakes - for this I always use a special thick-walled frying pan. It does not need to be greased with oil, but if you are not confident in your frying pan, you can cook the first couple of pancakes with oil, and this is how we use it in the dough. Heat a frying pan and pour a couple of tablespoons of dough into it (the amount depends on the diameter of the pan). My frying pan is 21 centimeters in diameter. With a quick movement of your hand, spread the dough over the entire surface and fry for about a couple of minutes over medium heat. Then turn the pancake over and cook for about 30 seconds. We prepare all pancakes in the same way using milk and water. I got 21 pieces. If you cook these thin pancakes in 2 pans, the time will be significantly reduced. While the pancakes are baking, make the filling at the same time.

First, let's cook the chicken fillet. Since we need exactly aromatic and tender meat, and not chicken broth. you need to put it in boiling water. You can add roots to taste (I used celery, carrots and onions), as well as salt. You need to cook the chicken breast for about 10 minutes after boiling, and the fillet for about 15-20. We also set chicken eggs to boil hard - after boiling for 9-10 minutes, then under cold water so that they cool faster and are easier to clean.

Let's take care of the mushrooms - chop them finely and put them in a frying pan with heated vegetable oil (a few tablespoons).

How to cook pancakes with chicken and mushrooms

A signature dish is a treat that we always succeed in and always welcome on the family table, regardless of the time of year or circumstances. They can be pancakes with chicken, mushrooms and other delicacies that you can cook at home every day, slightly updating the basic recipe each time. For example, you can sometimes make flatbreads with rye flour rather than wheat, or do without it altogether and come up with different versions of your favorite filling.

We offer a selection of the simplest and most timeless fillings for homemade pancakes, where the “starring roles” are chicken and mushrooms. We choose the mushroom ingredient according to taste and capabilities.

An excellent option is proven champignons or oyster mushrooms grown on a straw substrate. But, of course, the incomparable aroma and delicate taste of forest gifts in combination with the boiled pulp of homemade chicken is an incomparable pleasure!

Pancakes with chicken and fried mushrooms: basic recipe

The cooking recipe involves kneading with milk. If you are intolerant of it or in order to reduce calories in a dish, you can replace it with the same amount of sparkling mineral water.

If the eggs are large, put 1 piece into the dough per serving, but if category C1 or C2, 2 pieces are possible. Flour can be first-class.

Ingredients for pancakes

Milk – 0.5 l;
Chicken eggs – 2 pcs.;
Flour (all-purpose) – approximately 1 tbsp.;
Sugar – 0.5 tbsp;
Salt – 1/3 tsp;
Sunflower oil (unflavored) – 1-2 tbsp;
A piece of lard (unsalted).

Products for filling

Chicken breast – 300 g;
Mushrooms – 150 g;
Medium onion – 1 pc.;
Vegetable oil – 2 tbsp;
Salt, pepper - to taste.

How to cook delicious pancakes with chicken and mushrooms step by step

First, let's get to work on the filling: it will cool, and we will bake pancakes.
So, we wash the chicken meat, put it in a pan, fill it with water until completely immersed and send it to the fire.
Separately cook the mushrooms, after washing them. If they “came” from the forest, it is advisable to drain the first broth (5 minutes ready), then pour them back in and cook for half an hour, not forgetting to add salt.
Cool and chop the cooked meat and mushroom component.
We wash, peel and cut the onion, and then simmer in oil until soft.
We combine all the products together, season with a little pepper and leave the filling to cool.
Now - pancakes. After beating the eggs with salt and sugar, add a little flour, and then dilute the thick “porridge” with slightly heated milk (water). The final touch is the oil: stir it and immediately start frying.
Under the first pancake, grease a frying pan (thick bottom is preferred) with lard. When a neat stack of pancakes appears on the table, fill them with the prepared filling.

Serve homemade pancakes with chicken and mushrooms after lightly browning them in a frying pan greased with oil (butter or olive oil). An excellent addition is sour cream or homemade mayonnaise.

Spicy filling for homemade pancakes made from chicken and mushrooms

For lovers of spicy foods, we invite you to prepare and taste original pancakes with smoked chicken and pickled champignon mushrooms. We prepare pancakes in the same way as in the first case.

Smoked chicken meat – 300 g;
Champignons – 150-200 g;
Cheese (any hard variety) – 100 g.

Making homemade pancakes with chicken, mushrooms and cheese

Remove the skin from the meat and separate it from the bone (if any), cut it finely.
Strain the marinade from the mushrooms and chop them too.
Using a grater, turn the cheese into shavings.
We combine all the components of the filler and put them inside the pancakes, completely wrapping it inward.

Spicy pancakes with smoked chicken and mushrooms can be baked in the oven, sprinkled with remaining cheese, or fried in a frying pan until golden brown.

Homemade pancakes with fried mushrooms: a rural recipe

How to make delicious pancakes with chicken breast and mushrooms at home

For lovers of hearty dishes, we suggest you try pancakes with butter-fried chicken breast and mushrooms.

Remove the husk from the onion and chop the juicy pulp with a knife.
Peel the carrots and three.
Place the vegetables in a frying pan with melted butter. When they soften, add well-chopped raw chicken fillet and mushrooms. You need to fry everything for about a quarter of an hour.
Before adding half the grated cheese, salt and pepper the filling and set aside.

Divide the cooled filling into portions and wrap it in pancakes prepared according to the basic recipe. We place them on a deco greased with the remaining oil, coat them with sour cream, crush them with the second part of the cheese shavings and - into the oven.

After holding for about 15 minutes, take it out and immediately put it on the table for lunch or dinner.

Favorite egg pancakes with chicken and mushrooms

Finally, another original recipe. This time we suggest making egg-based pancakes and wrapping them in a delicate filling.

Chicken eggs (large) – 4 pcs.;
Flour – 1-2 tbsp;
Milk – 1 tbsp.;
Salt – 1 tsp;
Sugar – 0.5 tsp;
Chicken fillet and mushrooms – 350 g each;
Cheese (any hard) – 100 g;
Medium sized bulb;
Olive or sunflower oil – 2-3 tbsp;
Black pepper – 1/3 tsp.

Baking homemade egg pancakes with chicken and mushroom filling

Break the eggs into a deep container, add salt, sweeten them and foam them well with a mixer. Add flour, dilute with milk and beat again.
From the resulting mass we bake 4-5 egg pancakes.
To get the filling, cook the meat, and fry the mushrooms and onions (cut into cubes) in oil. We cut the chicken, combine it with the rest of the products, pepper it, add salt, add grated cheese (half).
We spread the filling over the pancakes, wrap them so as to completely hide the contents.

Place the finished products in the mold, grease the bottom with oil, sprinkle with the remaining cheese crumbs - and into the oven. Remove when the cheese begins to stretch. Serve the treat hot.

We have offered just a few options on how you can make and serve your favorite dish in a truly delicious way. Traditional homemade pancakes with chicken and mushrooms are always welcome and never boring. Moreover, thanks to the variety of methods of preparation and combination of basic products...

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Fluffy milk pancakes without yeast recipe

Pancakes with chicken and fried mushrooms: basic recipe

The cooking recipe involves kneading with milk. If you are intolerant of it or in order to reduce calories in a dish, you can replace it with the same amount of sparkling mineral water.

If the eggs are large, put 1 piece into the dough per serving, but if category C1 or C2, 2 pieces are possible. Flour can be first-class.

Ingredients for pancakes

Milk – 0.5 l;
Chicken eggs – 2 pcs.;
Flour (all-purpose) – approximately 1 tbsp.;
Sugar – 0.5 tbsp;
Salt – 1/3 tsp;
Sunflower oil (unflavored) – 1-2 tbsp;
A piece of lard (unsalted).

Products for filling

Chicken breast – 300 g;
Mushrooms – 150 g;
Medium onion – 1 pc.;
Vegetable oil – 2 tbsp;
Salt, pepper - to taste.

How to cook delicious pancakes with chicken and mushrooms step by step

First, let's get to work on the filling: it will cool, and we will bake pancakes.
So, we wash the chicken meat, put it in a pan, fill it with water until completely immersed and send it to the fire.
Separately cook the mushrooms, after washing them. If they “came” from the forest, it is advisable to drain the first broth (5 minutes ready), then pour them back in and cook for half an hour, not forgetting to add salt.
Cool and chop the cooked meat and mushroom component.
We wash, peel and cut the onion, and then simmer in oil until soft.
We combine all the products together, season with a little pepper and leave the filling to cool.
Now - pancakes. After beating the eggs with salt and sugar, add a little flour, and then dilute the thick “porridge” with slightly heated milk (water). The final touch is the oil: stir it and immediately start frying.
Under the first pancake, grease a frying pan (thick bottom is preferred) with lard. When a neat stack of pancakes appears on the table, fill them with the prepared filling.

Serve homemade pancakes with chicken and mushrooms after lightly browning them in a frying pan greased with oil (butter or olive oil). An excellent addition is sour cream or homemade mayonnaise.

Spicy filling for homemade pancakes made from chicken and mushrooms

For lovers of spicy foods, we invite you to prepare and taste original pancakes with smoked chicken and pickled champignon mushrooms. We prepare pancakes in the same way as in the first case.

Ingredients

Smoked chicken meat – 300 g;
Champignons – 150-200 g;
Cheese (any hard variety) – 100 g.

Making homemade pancakes with chicken, mushrooms and cheese

Remove the skin from the meat and separate it from the bone (if any), cut it finely.
Strain the marinade from the mushrooms and chop them too.
Using a grater, turn the cheese into shavings.
We combine all the components of the filler and put them inside the pancakes, completely wrapping it inward.

Spicy pancakes with smoked chicken and mushrooms can be baked in the oven, sprinkled with remaining cheese, or fried in a frying pan until golden brown.

Homemade pancakes with fried mushrooms: a rural recipe

Ingredients

- about 300 g + -
— 200 g + -
— 100 g + -
- 1 PC. + -
- 1 PC. + -
— 50 g + -
— 50 g + -
- pinch + -
— on the tip of a knife or to taste + -

How to make delicious pancakes with chicken breast and mushrooms at home

For lovers of hearty dishes, we suggest you try pancakes with butter-fried chicken breast and mushrooms.

Remove the husk from the onion and chop the juicy pulp with a knife.
Peel the carrots and three.
Place the vegetables in a frying pan with melted butter. When they soften, add well-chopped raw chicken fillet and mushrooms. You need to fry everything for about a quarter of an hour.
Before adding half the grated cheese, salt and pepper the filling and set aside.

After holding for about 15 minutes, take it out and immediately put it on the table for lunch or dinner.

Favorite egg pancakes with chicken and mushrooms

Finally, another original recipe. This time we suggest making egg-based pancakes and wrapping them in a delicate filling.

Ingredients

Chicken eggs (large) – 4 pcs.;
Flour – 1-2 tbsp;
Milk – 1 tbsp.;
Salt – 1 tsp;
Sugar – 0.5 tsp;
Chicken fillet and mushrooms – 350 g each;
Cheese (any hard) – 100 g;
Medium sized bulb;
Olive or sunflower oil – 2-3 tbsp;
Black pepper – 1/3 tsp.

Baking homemade egg pancakes with chicken and mushroom filling

Break the eggs into a deep container, add salt, sweeten them and foam them well with a mixer. Add flour, dilute with milk and beat again.
From the resulting mass we bake 4-5 egg pancakes.
To get the filling, cook the meat, and fry the mushrooms and onions (cut into cubes) in oil. We cut the chicken, combine it with the rest of the products, pepper it, add salt, add grated cheese (half).
We spread the filling over the pancakes, wrap them so as to completely hide the contents.

Place the finished products in the mold, grease the bottom with oil, sprinkle with the remaining cheese crumbs - and into the oven. Remove when the cheese begins to stretch. Serve the treat hot.

I would be surprised if I hear that someone doesn’t like stuffed pancakes, especially those with meat or chicken filling - the most unfussy dish that can be served even for a holiday feast. And the whole trick here is in the filling.

How to choose the right ingredients

You can bake pancakes using sunflower oil, but it’s better to fry the filling in olive oil.
It is better to use champignons for the filling - they cook faster and are not at all dangerous, like wild mushrooms.
Before baking, the finished pancake dough should be allowed to stand for about 15 minutes so that the gluten, which gives the pancakes elasticity, is fully developed.

Recipe for pancakes with chicken and mushrooms

Food processor or mixer/blender; deep bowl – 2 pcs.; ladle; pan; spatula; spoons – tablespoon and tea spoon; board for cutting vegetables; knife; flat plate.

Ingredients

Step-by-step preparation of quick stuffed pancakes

Making the dough

Baking pancakes

Important! The number of pancakes directly depends on how much batter you pour into the pan. The thicker the pancake, the fewer pieces you will get at the end.

Preparing the filling

Finely cut 350 g chicken breast (fillet) into cubes.
Also cut 1-2 onions into small cubes.
Chop 150-200 g of champignons into small pieces.
Heat one tablespoon (15 ml) of vegetable oil in a frying pan and fry the chopped onion.
When the onion turns pinkish, add finely chopped chicken breast, ½ tsp. salt, pepper to taste, quickly fry with constant stirring.
As soon as the chicken pieces turn white, they are ready and should be immediately transferred to a separate dish (bowl).
In the same frying pan, without removing from the heat, add another 15 ml (1 tbsp) of vegetable oil, and fry the mushroom pieces over high heat, lightly salting them.
As soon as the juice disappears, the mushrooms are ready. They are also removed from the frying pan, transferred to a container with chicken and the contents of the bowl are thoroughly mixed. Finely chop half a bunch of onion and dill, and mix fresh herbs with the pancake filling.

Stuffing pancakes

Video recipe

Be sure to look at the plot, where the filling for pancakes, chicken with mushrooms, is prepared, although in stages, but extremely simply and quickly.

Recipe for juicy pancake bags with chicken, mushrooms and cheese

Cooking time: 45-50 min.
Exit: 8-11 pcs.
Calories: 222 kcal/100 g.
Kitchen equipment and utensils: beaker; teaspoons and tablespoons; knife; whisk/mixer; ladle; a set of bowls and cups; flat large plate; cutting board; grater; spatula; pan.

Ingredients

Whole milk	300 ml
Chicken egg	2 pcs.
Wheat flour	1 stack
Granulated sugar	1 tbsp. l.
Cream 30% fat	30 ml
Salt	about 1 tsp.
Vegetable oil	6 tbsp. l.
Champignon mushrooms)	150-170 g
Onion turnip	1 head
Cheese (soft)	75-80 g
Chicken fillet	300 g (2 pcs.)
Seasoning (curry)	0.5 tbsp. l.
Ground black pepper	taste
Green onions	8-10 feathers

Step-by-step preparation of pancake bags

Our family is delighted with pancakes stuffed with chicken, mushrooms and cheese. First of all, children - they love the cheese stretching out of the bag. I am sharing my recipe so that you can try to prepare this original and very tasty dish for the “day of the holiday of the stomach.”

Preparing the dough

Baking pancakes

Assembling the filling

Dissolve two breasts (about 300 g) of chicken fillet and one small onion into small cubes.
Wash and finely chop 150-170 g of champignons. You can use any other mushrooms, but champignons cook the fastest.
Pour a tablespoon of vegetable oil into the bottom of a heated frying pan and quickly fry the fillet pieces.
After 3-4 minutes from the start of frying, add finely chopped mushrooms and onions to the chicken pieces and continue frying for no more than 10 minutes. Just before it’s ready, add ½ tsp to the filling. salt and ground pepper.
As soon as the filling is ready, without turning off the burner, add 30 ml of cream and half a tablespoon of curry seasoning.
Stirring constantly, keep the filling on the fire for about a minute, grate 80 g of soft cheese directly into the frying pan, after which you can turn off the burner.

Stuffing pancakes

To form a bag, place a couple of spoons of the filling in the center of the pancake, pick up the edges, pull it over, and tie it with a green onion arrow. Instead of onions, the edges of the pancake bag with filling can be secured with toothpicks. You can also use the thick fibers of the “pigtail” cheese as “threads” for the “bag”.

Video recipe

Look closely at how bags of pancakes with chicken and mushrooms are made. Moreover, if you add cheese to the filling, the dish will acquire an inimitable piquant taste.

What are stuffed pancakes served with?

Pancakes stuffed with chicken and mushrooms can rightfully be considered a complete breakfast, an excellent afternoon snack and a hearty dinner if the stuffed pancakes are served until 19.00. And any fresh herbs and lettuce leaves are suitable as decoration.

Pancakes with chicken and mushrooms are served as a separate dish, with sauce, gravy, and sour cream. The dish is also served with melted butter, but the calorie content of a classically seasoned dish will be quite high.

Basic truths

If the pancake dough contains vegetable oil, then add it only to the first pancake.
First, they bake the pancakes, and only then start preparing the filling.
If the frying pan is uncoated and the pancake dough sticks to the surface, heat the frying pan well with salt, then simply wipe the surface with a rag.
Stuffing with hot filling is not recommended, since the inside of the pancake will quickly get wet and damp.
Melted butter or sour cream are considered classic gravies for savory stuffed pancakes.
Ready stuffed pancakes can be stored for a long time in deep freeze.

Simple recipes

The recipe for fluffy pancakes with a certain subtle taste has always remained under the close attention of housewives. Try to bake custard pancakes with kefir according to our recommendations, and you will definitely like this dish.
With a minimum set of ingredients, I offer a budget option on how to cook pancakes in water without eggs. This “magic wand” will be useful in the recipe arsenal for any housewife.
The classic one is extremely popular, especially before Maslenitsa and Easter. Yeast pancakes can be stuffed with any filling - meat, fish or sweet.
Fermented baked milk gives the dish a special taste. Be curious about how they place and bake, and how this unusual dish is served.
I present to your attention a recipe for thin ones with holes. They are no less popular than yeast pancakes, but they are mainly served as a sweet dish for the tea table.

If you found my recipes useful and also liked their simple execution, leave your feedback on this page. If you have easier cooking methods, write about them in your comments. You can also attach a photo of your favorite dish, and together we will improve this or that recipe.

Step 1: mix the pancake dough.

It is best to take milk at room temperature. Pour it into a deep plate, mix with eggs, sugar and salt. Whisk well and then gradually start adding wheat flour. The dough should be as thick as liquid cream. Beat it well with a whisk (you can even use a mixer) to dissolve all the flour lumps and obtain a homogeneous mass. At the very end, add a little sunflower oil.

Step 2: fry pancakes.

Heat up the frying pan. Drop a little vegetable oil on it and then pour in the dough. Tilt the pan to spread the batter all over the bottom to create a thin, neat pancake. Return the pan to the heat. Wait until the dough sets and you see golden edges, then carefully lift the pancake with a spatula and turn it over to fry on the other side. Cooking time for one pancake - approx. 2 minutes. The main difficulty, in my opinion, is the need to constantly monitor the frying temperature so that the dough does not burn, but is also well baked.
When all the pancakes are ready, set them aside and start filling, but if you “ate the dog” while frying the pancakes, then you can start preparing the filling at the same time. But for inexperienced cooks, it’s better to do everything sequentially or ask for help.

Step 3: prepare the mushrooms.

Sort the mushrooms and rinse well with running water. Dry with paper towels, and then cut into cubes or thin slices.

Step 4: Prepare the chicken.

Rinse the chicken fillet, dry it with disposable paper towels, and then cut into small cubes.

Step 5: prepare the onion.

Peel the onions and cut into small cubes.

Step 6: prepare the filling.

Heat vegetable oil in a frying pan and fry the chicken pieces in it until they change color. Then add onions and mushrooms to the chicken. Season with salt and pepper to taste, add chicken seasoning, and then fry everything over medium heat for about 10 minutes, that is, until all ingredients are fully prepared. And don’t forget to stir the contents of the pan periodically so that nothing burns.
Important: Chicken fillet cooks quite quickly, do not dry it out.

Step 7: wrap the filling into a pancake.

The filling is ready, and so are the pancakes, so it’s time to wrap everything up and serve. Take one pancake, mentally divide it in half and put the filling on one half. Fold any two opposite edges towards the middle, and then roll the pancake into a tube, starting from the edge where the chicken fried with mushrooms and onions lies. Lightly press the top of the stuffed pancake and set it aside. Get on with the next one.
When all the pancakes are filled with filling, serve them!

Step 8: Serve pancakes with chicken and mushrooms.

Pancakes with chicken and mushrooms are very filling and can be served as an appetizer or as a main course. Come up with a fun design, add a little sour cream or sauce, fresh herbs and pieces of vegetables to make it a complete independent dish. Now call everyone to the table, the pancakes with mushrooms are ready and you need to try them quickly!
Bon appetit!

Sometimes mushroom sauce, mayonnaise or sour cream is added to the filling to make it juicier.

You can roll filled pancakes in several ways: with a tube, an envelope, or simply fold them in half.

If you tightly wrap the filling into a pancake, you can then cover everything with breading and fry it in a frying pan, then you will get baked pancakes with chicken and mushrooms.

Do you have your own “signature” pancake recipe that you trust? Then be sure to cook pancakes the way you are used to.