Pancakes stuffed with chicken using a Silvercrest Monsieur Cuisine
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a culinary world where the humble pancake dons a savory suit, transforming into an unexpected delight: pancakes stuffed with chicken! This innovative dish marries fluffy pancakes with a hearty filling of tender chicken, sautéed onions, and a medley of spices that dance on your taste buds. Originating from the necessity to create something new and delicious, these stuffed pancakes are perfect for brunch or a cozy dinner. Fun fact: pancakes have been enjoyed since ancient times, but this savory twist is a modern take that might just make you rethink your breakfast game. So, roll up your sleeves and get ready to impress your friends with this delightful fusion of flavors that bridges breakfast and dinner like a culinary diplomat!
Ingredients
- 250 g Flour
- 500 g Milk
- 4 Eggs
- 2 Pinch(es) Salt
- 2 Tablespoon(s) Olive oil
- 1 Onion
- 2 Cloves of garlic
- 500 g Chicken breast
- 1 Green pepper
- 200 g Button mushroom
- 1 Tablespoon(s) Paprika
- 1 Tablespoon(s) Ground cumin
- 1 Pinch(es) Pepper
Steps
- Add 250 g of flour, 500 g of milk, 4 eggs, 1 pinch(es) of salt, 1 tablespoon(s) of olive oil in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 5.
- Let the dough rest for about 30 minutes.
- Add 1 tablespoon(s) of olive oil in the food processor bowl.
- Cut into small pieces, and add 1 onion in a pan.
- Cut into small pieces, and add 2 cloves of garlic in the food processor bowl.
- Cut into dices, and add 500 g of chicken breast, 1 green pepper in the food processor bowl.
- Sliced, and add 200 g of button mushroom in the food processor bowl.
- Add 1 tablespoon(s) of paprika, 1 tablespoon(s) of ground cumin, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Cook for 10 minutes until the vegetables are tender.
- Preheat a crepe pan.
- Cook in the pan over low heat and turn as soon as the face is golden.
- For each crepe, add a tablespoon of chicken filling on one half of the crepe.
- If desired, add grated cheese on top of the topping.
- Fold the crepe in half and repeat until all the filling is used up.
- Serve the stuffed chicken crepes hot, accompanied by a green salad.
