Chicken and mushroom crepes: the secret to elastic dough that doesn't tear
Making tender chicken and mushroom pancakes is not difficult. The main secret is elastic dough that doesn't tear during shaping. To achieve this, broth is added to the dough, and it is allowed to steep. The pancakes can be shaped into pouches by tying them with green onion.
Crepes with mushrooms and chicken are a popular dish that is suitable for both everyday meals and festive occasions. To prepare them, you first need to make the pancake batter. This involves mixing 250 grams of flour, 2 eggs, 300 milliliters of milk, 350 milliliters of boiling water, 40 milliliters of oil, 1 a tablespoon of sugar, and half a teaspoon of salt. The batter should be thoroughly mixed to avoid lumps, and allowed to rest for 10-15 minutes.
For the filling, you will need 300 grams of chicken fillet, 400 grams of mushrooms, 1 onions, 50-70 grams of hard cheese, 2 tablespoons of oil, salt and pepper to taste, as well as green onions for forming pouches. The chicken fillet should be cooked until done, and then cut or shredded. The onions are chopped into cubes, and the mushrooms are sliced. The onions and mushrooms are sautéed in oil until softened and lightly browned, after which they are seasoned with salt and pepper.
The pancakes are fried in a well-heated pan, greased with oil, with a thin layer on both sides. In the center of each pancake, they place a filling of chicken fillet, mushrooms, and onions, adding grated cheese. The edges of the pancake are folded upwards, forming a pouch, and tied with green onion. The formed pancakes are placed on a baking sheet lined with parchment paper and baked in an oven preheated to 180 degrees for 8-10 minutes.