A simple recipe thin pancakes with meat. Often I cook these on the weekend or during the week if you want a delicious and hearty.
Ingredients:
1-2 boiled chicken legs
3 eggs
1 cup flour
2 cups milk
a pinch of salt
1 h. l. Sahara
2 tbsp. l. vegetable oil
50 oz. butter
Preparation:
1. Chicken to boil in salted water, cool in the broth and chop finely.
2. Heat the milk until warm.
3. Beat the eggs with salt and sugar.
Pour vegetable oil and pour into sifted flour, kneaded batter. Whisk whisk until then, until the dough is smooth.
The dough should be used immediately, ie, start oven pancakes.
4. Grease the pan with oil and a good warm up.
5. Ladle to pour batter into pan, and thus bake thin pancakes on both sides.
Finished pancakes folded on a towel or baking paper.
6. Melt the butter. Then brush to grease each pancake. You can not do this, but so tasty.
7. On the edge of the pancake band put a little meat filling, which to taste add spices or herbs.
For satiety to meat nice to add fried mushrooms, boiled rice or mashed potatoes. Some like buckwheat boiled chicken or chicken with tomatoes.
It all depends on taste preferences and budget.
8. Collapse pancake in a tight envelope and place it in a bowl or dish. To do so with all the pancakes.
Serve pancakes with warm chicken. They can be stored in the refrigerator for 2 days or freeze for later.
But it's best to eat these pancakes piping hot.
Bon Appetit!
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