Recipe (english)



Pancakes can be filled hearty or sweet. Season flour with salt and nutmeg. Add the milk and mix to a smooth dough. Allow to swell for at least 20 minutes before stirring in the eggs. In a coated pan, let out 10 g butter per pancake. Let each ladle of dough run thinly. Bake at medium temperature for about 2 minutes. Turn the pancakes and bake for another 2 minutes. Keep warm on a plate. For the filling, soak dried porcini mushrooms in 1/8 L lukewarm water. Cut chicken breast fillets into thin strips and sprinkle with lemon juice. Heat 30 g butter in a coated pan. Brown the chicken strips in 4-5 minutes. Remove from the pan and season with pepper, salt and thyme. Finely dice the shallots. Cut the mushrooms into thin slices. Brown both in dripping. Add the porcini mushrooms with soaking water. Season with pepper, salt and thyme. Boil down until the liquid has evaporated. Sprinkle flour on top, stir and mix with Cream Fraiche. Cook for 5-6 minutes at medium temperature. Add the chicken. Spread the filling over the pancakes and roll up. Place in a lightly greased casserole dish. Slice the middle-aged Gouda on top. Bake on the middle shelf in the preheated oven at 250° for approx. 5 minutes.

Servings: 3, Difficulty: 
Preparation time: 45 minutes, Total duration: 45 minutes

All data per serving:
437 kcal
9 g
34 g
36 g

(C)opyright by Marions Kochbuch