Pancakes with chicken. Pancakes with chicken and beef

Pancakes are a kind of fast food that came to us from our ancestors. Judge for yourself: you can eat this treat both at home and somewhere on a picnic; neat with a hearty filling, it is convenient to take with you, so many people include this particular dish at an office lunch. Fillings for pancakes can be very diverse, but when it comes to eating a hearty meal, you can’t do without meat content. Pancakes with chicken and cheese are a great option for this purpose!

Pancakes with chicken and cheese

pancake recipe with chicken and cheese

Ingredients:

milk - 2 l,
chicken eggs - 3 pcs.,
flour - 300 g,
salt - a pinch
sugar - a pinch
chicken fillet - 3 pieces (not double),
onion - 1 pc. medium size,
hard cheese - 200 g,
vegetable oil for frying onions + 1 tbsp. into the dough.

Cooking process:

You will need to start hot pancakes - so that the grated cheese in them immediately melts, and the dish turns out to be unique in taste. This means that at first it is better to take up the preparation of the filling, and only then fry the pancakes, filling them in turn with the filling. So, to prepare the chicken filling, rinse the fillet, cut off the films and excess fat from it, place the chicken in a saucepan and cover with water. Slightly salt the water and put the pan on the fire. After boiling, carefully remove the foam that has risen with a slotted spoon. Well, after that, cook the fillet until tender - about 20 minutes.

Remove the cooked chicken fillet from the water and leave to cool. In the meantime, get down to making pancake dough. Break the eggs into the bowl of a food processor, add a little (50 g) flour, a little (50 ml) milk, salt and sugar to them. Mix these ingredients with the mixer attachment (or the mixer itself if you use it instead of a food processor).

Gradually add the remaining flour and milk to the dough, mix the mass with a combine. The result should be a batter for pancakes - almost the same as water. If your dough is thicker, then the pancakes will turn out thicker. Some housewives add a pinch of soda to the pancake dough for looseness, but if you use a combine or mixer when mixing, you should not do this: the dough will have enough bubbles from whipping for tenderness. But a spoonful of vegetable oil should definitely be added: thanks to this ingredient, pancakes will not stick to a pancake pan (even to the most worn one).

Before frying pancakes, you still need to cook the filling to the end. Divide the chicken fillet into small pieces so that it is convenient to chop them in a meat grinder or food processor.

Place the chicken pieces in the bowl of the food processor with knives and mince them.

Place shredded chicken in a bowl. Peel the onion, wash, cut into cubes and fry in oil until a beautiful shade. Add the onion to the chicken and stir in the stuffing. Grate the cheese on a medium grater and leave it in a plate nearby - you should not mix it with the filling.

Pour an almost full ladleful of pancake batter into a frying pan without oil. When the crispy edges of the pancake come off the pan, flip the pancake over to the other side. Place the finished pancake on a large plate, hot side up.

Immediately place a spoonful of filling on a hot pancake and sprinkle it with grated cheese. Fold the bottom edge of the pancake over the filling, then fold the left and right edges to the center. Roll up the pancake, completely wrapping the filling in the pancake. Prepare the rest of the pancakes in the same way.

Pancakes with chicken and cheese are ready! From the specified amount of ingredients, more than twenty pancakes are obtained. If you do not need so much, feel free to divide all the remaining by two. Before serving, do not forget to crush the pancakes with herbs or add sour cream.

step by step recipe with photo

Meat filled pancakes are one of the most popular, so why not make pancakes with chicken breast for Shrove Tuesday or any other time? However, there is a caveat: if the meat is fatty, then making the filling juicy will not be difficult, but what if the meat (breast) is fat-free? Here, too, there are secrets.

Ingredients

2 chicken eggs
500 ml milk
150 g wheat flour
2 tbsp. l. Sahara
5 st. l. refined vegetable oil
350 g chicken meat
1/2 tsp salt
spices for filling to taste
1-2 bulbs depending on size
3 art. l. sour cream
sour cream separately for serving

Cooking

1. To knead the dough, take a large bowl or pan. Beat eggs into it, add sugar. Along the way, cook the chicken breast in salted water with spices.

2. Add milk and sifted flour to the dough container, but not the whole volume.

3. Start stirring all the ingredients for the dough little by little so that you can evaluate its density and decide whether to add the entire volume of flour. Although even if the dough is thick, you can always add milk. It is convenient to stir the dough with a whisk, and you need to do this until the last lump of flour is broken. At the same stage, you need to add 3 tablespoons of oil.

4. Heat the pan for frying pancakes, grease it with vegetable oil (once, this will not be required in the future). Pour small portions of the dough and fry over low heat for 1-2 minutes on each side of the pancake.

5. When the chicken breast is cooked (25 minutes after boiling water), cool it and chop finely.

6. Finely chop the onion.

7. Stack the finished pancakes on a platter.

8. Heat a couple more tablespoons of oil in a pan and start frying the onion along with the meat.

9. After 5 minutes, add sour cream to the pan and add 70 ml of water. Stir and simmer under a closed lid for 5-7 minutes. The liquid must not evaporate completely, otherwise the filling will be dry.

First of all, let's prepare the filling. Chicken fillet must be thoroughly washed, cleaned of films and boiled for 20 minutes (this can be done in advance). To make the meat more juicy, it is better to lower it into a pot with already hot water. To make the chicken fillet fragrant, you can add one bay leaf and a little allspice to the water. Carefully remove the finished chicken fillet from the broth and cool it so that it is convenient to work with it. While the meat is cooling, hard-boil two chicken eggs. To do this, boil them for 9-10 minutes after boiling, so that the yolk is not liquid inside. Then fill the eggs with cold water, cool and clean from the shell. Cut the chilled fillet and chicken eggs into large pieces so that it is more convenient to grind them in a meat grinder. Then we pass poultry meat through a meat grinder.

In the same way, chop two hard-boiled eggs.

Peel the onion, cut in half and cut into small cubes.

Pour odorless sunflower oil into the pan and let it heat up. Then put chopped onion in it. Stirring, fry the onion over medium heat until it becomes golden.

Add the fried onion to the chopped eggs and chicken fillet. If desired, onions can also be passed through a meat grinder. Wash, dry and finely chop the herbs. Add parsley to the bowl with pancake filling.

Salt and pepper the ingredients.

Thoroughly mix the filling for pancakes.

Now let's make the dough. To do this, in a dry deep bowl, mix three chicken eggs with fine salt and sugar.

Beat the mixture with a whisk to dissolve the dry ingredients.

Now add half of the milk and filtered water to the resulting mixture. This will make it easier to mix the dough, and it will also help to avoid lumps.

Let's mix the ingredients. In several stages, add the sifted wheat flour to the mixture.

Stir the dough so that its texture becomes homogeneous.

Then add the remaining pasteurized milk and water to the dough. Let's mix again.

The last pour into the resulting mixture of vegetable oil. Thanks to this ingredient, pancakes will not tear and stick to the pan.

Mix the finished dough and let it rest for 20 minutes.

Grease a hot frying pan with sunflower oil using a culinary brush. Pour a small amount of dough into the pan and carefully spread it over the entire surface of the pan. Carefully wrap the pancakes so that the filling does not fall out of the pancake.

Ready-made pancakes with chicken and egg can be fried in a pan or heated in the microwave to keep them warm. Serve with homemade sour cream and fresh seasonal vegetables. Enjoy your meal!

The culinary experts of the world did not invent it, anyway - chicken meat will remain one of their favorites. An excellent filler that can be combined with almost anything: as long as your imagination is enough. A versatile product (that doesn't reject any other additives), chicken meat is loved by everyone. And one of the important advantages is the moderate cost. And one more important aspect - almost every recipe is adapted so that even a schoolboy can cook pancakes according to it. Each step-by-step recipe for chicken pancakes below will take its rightful place in your cookbook.

Pancakes with chicken Light

For test:

milk - 0.5 l;
eggs - 3 pcs;
flour - 0.2 kg
Olena - 0.06 ml;
sugar - 0.012 kg;
salt - 0.005 kg;
soda - 0.005 kg.

For filling:

chicken fillet - 0.5 kg;
onion - 0.04 kg;
butter - 0.06 kg.

What to do:

Prepare and process the onion. Peel off the husk, wash and chop very finely.
Pour milk into prepared container.
Beat eggs separately. Put them in a bowl of milk.
Sift flour. Pour it into the milk-egg mixture. Add salt, soda, sugar there. Mix well. The main thing is to ensure that all the lumps are broken.
Lastly, pour vegetable oil into the container.
Take a pre-prepared frying pan. Heat it up on the stove. Scoop up the prepared dough with a small ladle, and, pouring it into the pan, bake not very thick pancakes.
After all the dough is over, set the cooked pancakes aside, cover them so that they do not wind up and start preparing the filling.
Prepare and process chicken fillet. If the chicken breast is on the bone, carefully remove it from the frame with a small, sharp knife. Do not throw away the frames - put them in the freezer. They do not take up much space, but they will come in handy for chicken broth.
Next, rinse the fillet under cold water. Put in a saucepan, boil until tender. Cool down. When the fillet has cooled, chop it with a knife. Here everything is in your hands - smaller, larger - chop it the way you want to see the filling.
Melt butter in prepared saucepan. When it heats up well, move chopped boiled chicken meat into a saucepan. Roast a little. Throw in the finely chopped onion. Salt, pepper. The filling should be fried for a quarter of an hour over low heat with occasional stirring.
At the end of the frying time stated in the technology, remove the stewpan with minced chicken and onions, remove from heat and cool.
After the filling has cooled, take each pancake, spread the prepared, cooled filling on one edge, and wrap it either in a tube or in a rectangle - an envelope. Pancakes are ready.

Alternatively, stuffed pancakes can be laid on a baking sheet and sprinkled with grated cheese. Put in the oven and hold for a while until the cheese is melted.

Pancakes stuffed with chicken fillet and egg

Pancakes with chicken are a simple dish that can often be found on the tables of the Slavic peoples. The most common fillings are chicken with onions and chicken with mushrooms. However, there are other, equally tasty fillers. For example, chicken and egg filling. It is easy to prepare, has a pleasant taste and is suitable for the whole family, even for babies.

Ingredients:

chicken fillet or thigh - 1 pc.;
chicken eggs - from 2 to 4 pcs. (depending on size);
green onions or dill - optional;
pancakes according to any recipe - 15-20 pieces;
a pinch of salt and bay leaf.

Cooking:

Boil the chicken until tender, adding salt and bay leaf. If the thigh is used, then it is better to first free it from the skin.
Hard boil the eggs, peel them and rub them on a coarse grater.
Finely chop the greens.
Finely chop the chicken, mix with grated eggs and herbs, add a few tablespoons of chicken broth.
Salt the resulting filling to taste and wrap in pancakes.

In order for the chicken for the filling to turn out juicy, it must be sent to boil in boiling water.

Festive pancakes with minced chicken and egg

Another interesting version of the chicken and egg filling is prepared on the basis of an omelette and minced chicken. This method of cooking is more elegant - suitable even for a festive table.

Ingredients:

pancakes - 10 pieces;
egg - 2 pcs.;
milk - 50-55 ml;
minced chicken (it is better to take clean loin) - 150-200 g;
finely chopped greens (any will do), pepper and salt - all to taste;
mayonnaise - 80-90 g.

Cooking:

Mix the eggs with milk, add a little salt and stir (do not beat, but mix).
From this mixture in a preheated pan, cook thin omelette pancakes according to the number of ordinary ones.
Season minced meat to taste with salt, chopped herbs, any spices.
Assemble the appetizer: grease an ordinary pancake with a layer of mayonnaise to taste (not too thick, otherwise the appetizer will not keep its shape), put a thin omelet pancake on it. Grease it with minced chicken and roll everything into a tight roll.
Send the rolls folded in this way to the oven, heated to 180-185 degrees for 10-13 minutes (until the minced meat is ready).

With chicken fillet and mushrooms

For test:

flour - 0.25 kg;
sugar - 0.075 kg
milk - 0.75 l;
onion - 0.12 kg
salt - 0.02 kg
Olena - 0.04 l;
egg - 3 pcs.

For filling:

champignons / oyster mushrooms - 0.4 kg;
chicken fillet - 0.3 kg.

What to do:

In a prepared container, mix eggs, salt and sugar. Pour in warmed milk. Gradually add flour to the egg and milk mixture. Take a mixer, beat thoroughly until the lumps disappear.
Add refined sunflower oil to the prepared dough. Mix thoroughly.
Heat up the pan well. Pour refined vegetable oil on it. Pour a thin layer of batter into the pan. Fry pancakes until golden brown on both sides. Remove them on a pre-prepared dish.
Thus, overcook all the pancakes, as long as the dough is enough. Cover them so they don't bleed. Set aside.
Next, you need to prepare the filling.
Process the onion. Remove the husk, tips, and cut the onion into a small cube.
Process the chicken fillet, rinse. Cut as small as possible. You can, of course, punch it in a blender or punch it through a meat grinder - choose the option yourself. Cutting is the easiest. After that, all you need to do is simply wash the board.
In a pre-prepared saucepan, fry the chopped chicken fillet in vegetable oil for 5-7 minutes. Add finely diced onion to skillet with chicken.
Wash the mushrooms well under cold water. Cut into straw. Add to saucepan with stuffing. Throw off the fire and fry the filling for another quarter of an hour.
When the filling is ready, let it cool a little and proceed to. With our step-by-step recipe, there will be no difficulties in any moment of cooking.

There are many types of stuffing. Every hostess has her own favorite. Tube, envelope, pyramid, bag. But still, a narrow envelope is the most reliable way. A pancake twisted in this way is convenient to dip in sour cream, it will not unfold in your hands and the filling will not fall out. Put the filling on the edge of the pancake, cover it with the near side. Overlap the left and right edges, and then roll the envelope in the same way.

"Royal" with smoked chicken meat

What will be required:

smoked chicken breast - 0.4 kg;
chicken stomachs - 0.60 kg;
onion - 0.12 kg;
celery stalk - 0.10 kg;
coarse salt - 0.015 kg;
sugar - 0.02 kg;
flour - 0.25 kg;
milk (or cream) - 0.60 l;
Olena - 0.30 l;
eggs - 6 pcs.

What to do:

With smoked breast, everything is simple - the product is already ready-made. Cut it into thin strips. Put in a bowl. Remove to refrigerator.
With chicken stomachs you have to tinker. Remove bile ducts. Rinse thoroughly under running water. Boil until fully cooked. Cool and cut into thin strips. Set aside.
Combine all the ingredients prescribed in the recipe to prepare the dough. Mix thoroughly. There should be no lumps. The dough should be of uniform consistency.
In a very hot pan in vegetable oil, fry thin pancakes on one side only. Remove them from the pan as soon as the dough on top dries.
Process celery. Finely cut. Onion cut into thin half straws. Spasser with celery. Add chopped chicken with chopped boiled egg. Fry everything together for a quarter of an hour, periodically adding a spoonful of chicken broth. Salt to taste.
Spread the filling on the fried side of the pancakes and wrap it with an envelope. Then fry the pancakes in vegetable oil on both sides until crispy.

The calorie content of this dish is very low. Serve pancakes well with fresh cucumber and low-fat yogurt.

On kefir (with cheese and chicken filling)

What will be required:

flour - 0.16 kg;
kefir - 0.1 l;
milk (how much you need to dilute the dough);
Olena - 0.05 l;
sugar;
soda;
boiled chicken breast - 0.2 kg;
onion - 0.1 kg;
butter - 0.05 kg;
salt;
eggs - 2 pcs.

What to do:

Separate proteins and yolks.
Pour vegetable oil into the yolks. Add salt and sugar. Rub it all together.
Transfer the grated mass to a saucepan. Add the sifted flour to the mixture. Mix so that there are no lumps left. Pour in kefir. Mix with a mixer.
Pour milk into the resulting mass. Add soda. Milk should be poured in so much that the dough turns out to be the desired consistency: not thick and not liquid.
Beat the whites and mix them with the resulting dough.
Heat the pan and overcook all the pancakes on it, as long as possible.
Next, prepare the filling. Combine the boiled breast with browned onions, add butter and place in a blender. Blend in blender until smooth. The mass should be like a paste.
Put the finished pancake on the board and coat the entire surface with the resulting pate. Sprinkle grated cheese all over the top. It is better to roll pancakes into a tube.
Then transfer them to a baking sheet and put them in the oven to warm them up.

Hearty second course: pancakes with chicken and cheese

This recipe has a twist - the use of baked milk. Stuffed products will please any gourmet.

Ingredients:

black pepper;
salt;
100 g sour cream;
500 g of soft cheese;
500 g fillet;
320 g flour;
800 ml of baked milk;
5 eggs

Step-by-step instruction:

Finely chop the fillet, sprinkle with salt and pepper and stew in sour cream. Grilling meat is not recommended.
Make pancake dough with milk, flour and eggs. Salt it a little.
Put the pan on the stove and grease it with a small piece of animal oil under each pancake.
Bake thin pancakes. One product takes about 1/3 of a ladle.
Do not bake too hard, so as not to spoil the taste.
Thoroughly mix the fillet with grated cheese.
Spread the filling on the pancake.
Roll pancakes with chicken and cheese in the form of envelopes.
Fry each product on both sides.

Recipe for pancakes with chicken and cucumber

Stuffed pancakes can serve as a great snack. It will not be difficult to prepare a filling of chicken, cucumbers and a spicy sauce of adjika and sour cream. And the quick cooking method is another plus.

Pancake Dough Ingredients:

0.5 l of milk;
0.5 kg of flour;
0.5 l of boiling water cooled to room temperature;
4 eggs;
sunflower oil;
salt;
sugar

Filling Ingredients:

2 freshly smoked chicken thighs;
5 fresh medium sized cucumbers

Sauce Ingredients:

200 g of mayonnaise;
350 g sour cream;
2 tbsp. spoons of adjika

Step-by-step instruction:

Crack the eggs into a bowl and pour in the milk and water. Beat the mixture with a mixer. If there is no household appliance, knead the dough with a fork or whisk. Add sugar and salt to the mixture. Whisking constantly with a mixer, add the flour in a thin stream. Add oil and beat the mass again.
Heat up a frying pan and brush the bottom with vegetable oil. Spread the dough out evenly. There should be no holes left on the surface of the pan. Make sure that the dough is not filled with several layers.
When you see that the bottom has become ruddy, pry off the edge of the pancake with a spatula or knife and turn it over. On the second side, the product is baked quickly. Take off the pancake and brush with animal oil.
To prepare the filling, remove the skin from the chicken. Cut her meat into small pieces.
Cucumbers cut into small cubes.
To prepare the sauce, adjika, mayonnaise and sour cream are mixed in a deep cup.
Put the pancake on a plate. Place the filling next to the right edge. First lay out the chicken and cucumbers, and then pour them with sauce.
The edges are folded and wrapped.

With egg and green onions

What will be required:

milk - 0.4 l
premium flour - 0.20 kg
salt - 0.001 kg
fructose - 0.03 kg
Oleina - 0.10 kg
boiled chicken breast - 2 pcs
egg - 2 pcs
green onion - 0.015 kg
black pepper.

What to do:

First of all, prepare the dough. Pour milk into the sifted flour, stirring constantly. Pour salt, sugar. Fill Oleina. Thoroughly mix all ingredients. The product should have a uniform consistency, without lumps. You can use a mixer. The consistency of the dough is liquid sour cream.
Bake pancakes in a hot pan until the dough runs out. Cover cooked pancakes and set aside.
Blend the boiled eggs and boiled chicken breast with a blender. Add chopped green onions to them. Salt, pepper, mix until uniform.
Move the resulting filling to the edge of the pancake, wrap it with a tube or an envelope. So stuff all the pancakes. Fry pancakes in a pan on both sides until crispy.

Delicious pancakes with chicken, mushrooms and cheese (video)

Chicken pancake cake: a recipe for beginner cooks (video)

This is how easy and simple you can cook a delicious dish that all your household will be happy with. The simplest and most delicious fillings were presented here. And nothing prevents you from changing, adding and getting your own . Enjoy your meal!

Pour salt, sugar into milk, add eggs. Mix lightly, then add flour. Stir with a whisk until smooth. At the end, pour in vegetable oil and mix again. The dough will not be thick.

Fry thin pancakes on both sides until golden brown in a preheated pan over medium heat. Before frying the first pancake, you need to grease the pan with a thin layer of vegetable oil, then we continue to cook the pancakes, no longer lubricating the pan (we added vegetable oil to the pancake dough, it will not allow the pancakes to stick to the pan).

Brush the center of each pancake with cream cheese. If you don't have cottage cheese, you can skip this step.

Place some chicken on top of the cream cheese.

Put hard cheese grated on a coarse grater on top of the chicken meat.

Wrap the filling in a pancake in a way convenient for you (I made envelopes).

Pancakes stuffed with cheese and chicken, put in a heat-resistant form.

Bake pancakes in a preheated oven at a temperature of 200 degrees for 15 minutes (until golden brown). Grease hot pancakes with butter.