Pancakes with Chicken, Mushrooms, and Spinach

If you prepare roasted chicken for Sunday lunch, we offer a great idea on how to use the leftovers. Mix them with some vegetables, grated cheese, and cream, wrap them in pancakes, and bake in the oven!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, olive

  • 200 g Mushrooms, mushrooms, fresh

  • 1 pod Garlic, fresh

  • 400 g Meat, chicken, breasts

  • 100 g Spinach, raw

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 80 g Cheese, edamame

  • 180 g Sour cream

  • 80 ml Sweet cream

  • 100 ml Soy sauce, shoyu, less salt

Testo za palačinke

  • 350 ml Milk, whole milk

  • 2 piece Egg, fresh

  • 1 spoon Oil, vegetable oil, canola

  • 0.25 teaspoons Salt, table

  • 220 g Wheat flour, white, multi-purpose

  • 1 dl Water

Steps

  1. First, prepare the pancake batter. In a bowl, whisk together the eggs, milk, oil, and salt using a whisk or electric mixer. Gradually add the flour spoon by spoon, mixing until all the ingredients are combined into a smooth batter. The batter should be runny but not watery! Finally, mix in the mineral water to make the pancakes fluffier. Let the prepared batter rest for at least 20 minutes.

  2. While the batter is resting, prepare the filling. Clean the spinach leaves, wash them, and dry them well. Clean the mushrooms and wipe them with a damp cloth (if necessary, rinse them quickly under running water). Slice them. Cut the roasted chicken into pieces. Peel and finely chop the garlic.

  3. Heat oil in a pan. Add the sliced mushrooms and sauté them for 3 to 4 minutes while stirring. Add the garlic and chicken, and sauté for another minute while stirring. Remove the pan from the heat and mix in the spinach leaves. Season the filling with pepper and salt to taste.

  4. Preheat the oven to 200 degrees Celsius. Place a pancake pan on the stove and heat it well. Pour a little oil into the heated pan and spread it around. Then, pour enough batter into the pan to thinly cover the bottom. Once the pancake is cooked on the bottom, carefully flip it with a spatula and cook the other side. Place the cooked pancake on a warmed plate. Repeat the process until you have cooked eight pancakes.

  5. Place the filling in the center of each pancake and sprinkle some grated cheese over it. Roll the pancakes and place them in a deep baking dish. Sprinkle the remaining cheese over the pancakes. In a bowl, mix the sour cream and sweet cream to make the sauce. Pour the sauce over the pancakes. Place the baking dish in the preheated oven for 15 to 20 minutes. Serve with a seasonal salad.

Nutrition Information (Per 100g)

  • Calories: 193.97 kcal
  • Fat: 9.09 g
    • Saturated Fat: 3 g
  • Carbohydrates: 14 g
    • Sugars: 0.15 g
  • Protein: 11.5 g
  • Fiber: 0.59 g

Advice

Instead of the sauce, you can use one or two teaspoons of mustard.