Dear friends, Pancake week begins and pancakes will take pride of place on our tables. Someone likes to eat them with sour cream or condensed milk, while someone prefers stuffed with cottage cheese or meat. Chicken filling for pancakes can also be very tasty. As Anton Pavlovich Chekhov said: “Pancakes are invented just like the samovar by Russian brains. And if we still don’t have scientific papers on pancakes, then this is simply due to the fact that eating pancakes is much easier than racking your brains over them…”.

We will not study what you just need to cook and eat. Recipes for delicious pancakes for Maslenitsa are made with kefir, fermented baked milk, mineral water, and even beer. Always great with holes. But, no matter what recipe you prepare the dough for, a lot depends on the filling. That is why today we will talk about it. So, what chicken pancakes can you fry - recipes and options.

Pancakes with minced chicken

• Chicken - 500-600 g
• Onions - 1-2 pcs
• Vegetable oil
• Salt pepper

This is one of the easiest chicken breast recipes. Everything is prepared simply and quickly. In short, a classic of the genre. First you need to turn the meat into minced meat or buy ready-made, if this option suits you.

The onion is finely chopped and fried in a hot pan in oil. Minced chicken is added to the golden onion and frying continues, stirring the mass thoroughly. Salt, pepper - all to taste.

If desired, you can add any greens to the minced meat. The dish will become not only more fragrant, but also more useful - vitamins after all! After the meat turns white, you can start stuffing pancake cakes.

Pancakes with minced chicken and egg

• Chicken fillet - 500 g
• Egg - 2 pcs
• Onion - 1 pc.
• White wine - 2 tbsp. l.
• frying oil
• Salt pepper

This chicken breast filling is prepared very quickly. First, finely chop the onion. Pass it in vegetable oil until golden brown. Chicken is skipped in a meat grinder (or ready-made minced chicken is taken).

Add minced meat, salt, pepper to the onion in the pan and constantly stirring and breaking the lumps, bring to readiness. Then wine is added to the meat mass. You can take dry or semi-dry - your choice. After a few minutes, when the alcohol has evaporated, the fire is turned off.

Eggs are boiled, cut and added to ready-made minced chicken with onions. Everything is mixed and wrapped in pancakes. The wine additive gives a little flavor to the filling, try it and appreciate it.

Pancakes with minced chicken and cheese

• Chicken - 500 g
• Cheese - 500 g
• Sour cream - 100 g
• Salt pepper

Stuffing for minced chicken pancakes is good because it is very easy to prepare. Cheese can be used in two ways - either add it to the filling itself, or sprinkle wrapped pancakes with it, and then bake in the oven or microwave. Consider the option of adding directly to minced meat.

Scroll the chicken meat in a meat grinder and stew in sour cream, adding salt and pepper. Then add grated hard cheese. The filling turns out to be the most tender!

Chicken and egg pancake filling

• Chicken breast - 1 piece
• Egg - 2 pcs
• Dill - 10 g
• Salt pepper

The fillet is first boiled, then passed through a meat grinder. Eggs are hard boiled. Finely chopped dill and chopped eggs are added to minced meat from boiled meat. All mix, salt and pepper to taste.

Pancakes with chicken and cheese

• Chicken breast - 400 g
• Onion - 1 pc.
• Cheese - 100 g
• Butter - 2 tbsp.

Above we considered the option of minced chicken plus cheese. This recipe uses boiled chicken breast. The taste of pancakes is similar, but the consistency of the contents is different. Anyone who loves this combination of products can fry both and then compare.

To cook pancakes with chicken fillet and cheese, first boil the chicken. They chop it into straws. Onions are also cut into strips (not across, but along - this is such an unusual nuance). Pass the onion in butter.

Mix chicken strips, fried onions and grated cheese. The stuffing for chicken and cheese pancakes is ready, you can start stuffing.

Pancakes with chicken can be prepared from chicken breast or any other part - the thigh part is also tasty and tender.

Pancakes with chicken cheese and tomatoes

• Chicken - 500 g
• Cheese - 200 g
• Tomatoes - 3 pcs
• Vegetable oil

Cut the chicken fillet into small slices and fry in unrefined sunflower (or any other) oil. Cut the tomatoes into cubes and add to the pan. Continue heating over medium heat for about 6-7 minutes. Then add hot water (200 ml) and simmer for another five minutes.

By the way, it is very useful to fry tomatoes in oil - at the same time, the amount of lycopene in them increases. This substance is necessary for our body to protect against free radicals.

After the tomatoes have evaporated, you need to drain the excess liquid (it will still be needed according to the recipe) into a container. Divide the filling among pancakes, wrap them up and spread them out on a baking sheet.

Sprinkle with grated cheese, then sprinkle with the broth in which the chicken and tomatoes were stewed. Sprinkle another layer of cheese and place in the oven for 10 minutes. You can also use the microwave. The key is to melt the cheese.

Stuffing with smoked chicken and gizzards

• Chicken breast (smoked) - 400 g
• Chicken gizzards - 600 g
• Celery - 100 g
• Onion - 2 pcs
• Egg - 2 pcs
• frying oil
• Salt pepper

The recipe is non-standard and so good. The taste of these pancakes is unusual. The first step is to prepare the stomachs. They are thoroughly washed and boiled in salted water until soft. Cut the cooled offal into small strips. Boil eggs and chop.

Smoked chicken (can be grilled) also cut into strips. Fry the onion (in the form of thin half rings) in vegetable oil along with a finely chopped celery stalk. Add all the ingredients to the pan, pepper and continue to fry. After 10 minutes, the delicious filling is ready.

Pancakes with chicken in sour cream sauce

• Chicken - 600-700 g
• Onion - 2 pcs
• Sour cream (20%) - 200 g
• Water - 100 ml
• Flour - 2 tbsp
• Vegetable oil
• Greenery
• Salt pepper

The recipe is simple and, in my opinion, very good. Pancakes are tender and tasty. I think you will appreciate. According to the recipe, the breast is needed raw, sour cream 20%, and the greens can be taken dry if there is no fresh one.

Onions, previously finely chopped, are sautéed in oil in a heated frying pan. Add chicken cut into small slices to the onion and, making the fire maximum, bring to readiness.

Reduce the heat, add the indicated portion of flour, mix and continue heating. Almost immediately add water, sour cream, herbs, salt and pepper. After boiling, stew for another 10 minutes. The chicken filling in a delicate sour cream sauce is ready!

Pancakes with chicken in creamy sauce

• Chicken fillet - 400 g
• Sour cream - 3 tbsp. l.
• Cream (30-35%) - 80 ml
• Apple - 1 pc.
• Garlic - 1 clove
• Mustard - 1/3 tsp
• Vegetable oil
• Salt pepper

This is a very unusual and original recipe that real gourmets should like. If you have never tried to cook such a chicken fillet filling, then I highly recommend it.

Whisk sour cream and cream in one bowl. Pass the garlic through a garlic press, grate the apple (you need to take the green one). Both ingredients, as well as mustard, salt and pepper, add to the sour cream mixture. Beat again. Cream sauce is ready.

Boil the chicken in a small amount of salted water. Cut into small pieces and fry in oil until golden brown. Then mix the chicken with the creamy sauce. Arrange on pancakes and wrap them in an envelope.

Pancakes with chicken and mushrooms in a creamy bechamel sauce

• Chicken fillet - 400-500 g
• Mushrooms - 300 g
• Onion - 2 pcs
• Butter - 50 g
• Flour - 1 tbsp. l.
• Milk - 100 ml
• Cream - 100 ml
• Hard cheese - 50 g
• Salt, spices

The stuffing for chicken pancakes with mushrooms is quite popular. But it can be made even tastier if you use Bechamel cream sauce in the recipe. As for mushrooms, you can take any, but traditionally the filling is made from champignons - they are simply more accessible.

Onions are crushed and fried in vegetable oil. Add chopped mushrooms and chicken slices. Continue frying until fully cooked.

The sauce is prepared as follows. In a frying pan over the smallest fire, melt the butter, add the flour and mix everything right away. Pour in the cream and milk, stir well again. Add spices and salt to taste. The sauce needs to be constantly stirred. When it thickens, it is removed from the fire.

Half of the béchamel sauce is mixed with the chicken and mushroom filling. Stuff the pancakes and pour the remaining sauce on top. Sprinkle them with grated cheese and bake in the oven (or in the microwave).

• Chicken - 500 g
• Mushrooms - 300 g
• Onion - 2 pcs
• frying oil
• Salt pepper

This is a simplified version of the previous recipe. This filling is well suited for bags with mushrooms and chicken. They look original, and it is convenient to eat them, because the minced meat is not very liquid and will not seep through the holes in a single layer of pancake bags.

The sequence of frying the products is as follows - first onions, then pieces of chicken are added to it and after 10 minutes chopped mushrooms. With mushrooms you need to stew for 20-25 minutes. Don't forget the salt and pepper.

You can also cook pancakes with minced chicken and mushrooms. The difference in this recipe is that raw chicken mince is added to the onion, and not fillet pieces. And the cooking technology is similar. The filling is more homogeneous. It's for an amateur.

Chicken and rice pancake filling

• Chicken - 500 g
• Rice - ½ cup
• Onion - 1 pc.
• frying oil
• Spices

Finely chop the onion and fry in oil. Turn the meat into minced meat (or take it ready), add it to the pan and continue frying. Rinse rice thoroughly in several waters, boil until tender, drain excess water.

Combine onion-meat mass with rice. So that pancakes with minced chicken and rice do not turn out insipid, you need to add spices and herbs to them: basil, curry, paprika.

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Pancakes with chicken and cucumbers

• Chicken - 300 g
• Cucumbers - 1 pc.
• Mayonnaise
• Dill
• Salt pepper

Pancakes with chicken filling can also be cooked with fresh cucumbers - they give a peculiar fresh taste and a pleasant crunch. Plus, the cooking is super easy. Chicken fillet should be boiled in salted water, cool and cut into strips.

Cucumber also cut into strips. Lubricate the middle of each pancake with mayonnaise, put a spoonful of chicken meat and cucumber, sprinkle with chopped dill. Wrap pancakes and eat with pleasure!

This is useful to the hostess in the kitchen:

Convenient and practical baking mats

A very unusual recipe that convinces us that a very original and tasty filling can be prepared from a chicken. Chicken and eggs are boiled (of course, in different dishes) and cut into small pieces.

The onion is finely chopped. There is very little of it in the recipe, but if someone does not like the strong aroma of fresh onions at all, you can pour boiling water over the cut. Pickled (or salted) cucumbers are also crushed into small cubes. Combine all the components indicated in the recipe, including green peas. Fill the filling with mayonnaise.

In conclusion, I offer you a video - a recipe that tells you how to cook original pancakes with chicken liver:

As you can see, chicken filling for pancakes can be very diverse. Try, experiment and leave your opinion in the comments. It is very interesting to know which recipe you like the most.

Bon Appetit!

The culinary experts of the world did not invent it, anyway - chicken meat will remain one of their favorites. An excellent filler that can be combined with almost anything: as long as your imagination is enough. A versatile product (that doesn't reject any other additives), chicken meat is loved by everyone. And one of the important advantages is the moderate cost. And one more important aspect - almost every recipe is adapted so that even a schoolboy can cook pancakes according to it. Each step-by-step recipe for chicken pancakes below will take its rightful place in your cookbook.

Pancakes with chicken Light

For test:

• milk - 0.5 l;
• eggs - 3 pcs;
• flour - 0.2 kg
• Olena - 0.06 ml;
• sugar - 0.012 kg;
• salt - 0.005 kg;
• soda - 0.005 kg.

For filling:

• chicken fillet - 0.5 kg;
• onion - 0.04 kg;
• butter - 0.06 kg.

What to do:

1. Prepare and process the onion. Peel off the husk, wash and chop very finely.
2. Pour milk into prepared container.
3. Beat eggs separately. Put them in a bowl of milk.
4. Sift flour. Pour it into the milk-egg mixture. Add salt, soda, sugar there. Mix well. The main thing is to ensure that all the lumps are broken.
5. Lastly, pour vegetable oil into the container.
6. Take a pre-prepared frying pan. Heat it up on the stove. Scoop up the prepared dough with a small ladle, and, pouring it into the pan, bake not very thick pancakes.
7. After all the dough is over, set the cooked pancakes aside, cover them so that they do not wind up and start preparing the filling.
8. Prepare and process chicken fillet. If the chicken breast is on the bone, carefully remove it from the frame with a small, sharp knife. Do not throw away the frames - put them in the freezer. They do not take up much space, but they will come in handy for chicken broth.
9. Next, rinse the fillet under cold water. Put in a saucepan, boil until tender. Cool down. When the fillet has cooled, chop it with a knife. Here everything is in your hands - smaller, larger - chop it the way you want to see the filling.
10. Melt butter in prepared saucepan. When it heats up well, move chopped boiled chicken meat into a saucepan. Roast a little. Throw in the finely chopped onion. Salt, pepper. The filling should be fried for a quarter of an hour over low heat with occasional stirring.
11. At the end of the frying time stated in the technology, remove the stewpan with minced chicken and onions, remove from heat and cool.
12. After the filling has cooled, take each pancake, spread the prepared, cooled filling on one edge, and wrap it either in a tube or in a rectangle - an envelope. Pancakes are ready.

Alternatively, stuffed pancakes can be laid on a baking sheet and sprinkled with grated cheese. Put in the oven and hold for a while until the cheese is melted.

Pancakes stuffed with chicken fillet and egg

Pancakes with chicken are a simple dish that can often be found on the tables of the Slavic peoples. The most common fillings are chicken with onions and chicken with mushrooms. However, there are other, equally tasty fillers. For example, chicken and egg filling. It is easy to prepare, has a pleasant taste and is suitable for the whole family, even for babies.

Ingredients:

• chicken fillet or thigh - 1 pc.;
• chicken eggs - from 2 to 4 pcs. (depending on size);
• green onions or dill - optional;
• pancakes according to any recipe - 15-20 pieces;
• a pinch of salt and bay leaf.

Cooking:

1. Boil the chicken until tender, adding salt and bay leaf. If the thigh is used, then it is better to first free it from the skin.
2. Hard boil the eggs, peel them and rub them on a coarse grater.
3. Finely chop the greens.
4. Finely chop the chicken, mix with grated eggs and herbs, add a few tablespoons of chicken broth.
5. Salt the resulting filling to taste and wrap in pancakes.

In order for the chicken for the filling to turn out juicy, it must be sent to boil in boiling water.

Festive pancakes with minced chicken and egg

Another interesting version of the chicken and egg filling is prepared on the basis of an omelette and minced chicken. This method of cooking is more elegant - suitable even for a festive table.

Ingredients:

• pancakes - 10 pieces;
• egg - 2 pcs.;
• milk - 50-55 ml;
• minced chicken (it is better to take clean loin) - 150-200 g;
• finely chopped greens (any will do), pepper and salt - all to taste;
• mayonnaise - 80-90 g.

Cooking:

1. Mix the eggs with milk, add a little salt and stir (do not beat, but mix).
2. From this mixture in a preheated pan, cook thin omelette pancakes according to the number of ordinary ones.
3. Season minced meat to taste with salt, chopped herbs, any spices.
4. Assemble the appetizer: grease an ordinary pancake with a layer of mayonnaise to taste (not too thick, otherwise the appetizer will not keep its shape), put a thin scrambled pancake on it. Grease it with minced chicken and roll everything into a tight roll.
5. Send the rolls folded in this way to the oven, heated to 180-185 degrees for 10-13 minutes (until the minced meat is ready).

With chicken fillet and mushrooms

For test:

• flour - 0.25 kg;
• sugar - 0.075 kg
• milk - 0.75 l;
• onion - 0.12 kg
• salt - 0.02 kg
• Olena - 0.04 l;
• egg - 3 pcs.

For filling:

• champignons / oyster mushrooms - 0.4 kg;
• chicken fillet - 0.3 kg.

What to do:

1. In a prepared container, mix eggs, salt and sugar. Pour in warmed milk. Gradually add flour to the egg and milk mixture. Take a mixer, beat thoroughly until the lumps disappear.
2. Add refined sunflower oil to the prepared dough. Mix thoroughly.
3. Heat up the pan well. Pour refined vegetable oil on it. Pour a thin layer of batter into the pan. Fry pancakes until golden brown on both sides. Remove them on a pre-prepared dish.
4. Thus, overcook all the pancakes, as long as the dough is enough. Cover them so they don't bleed. Set aside.
5. Next, you need to prepare the filling.
6. Process the onion. Remove the husk, tips, and cut the onion into a small cube.
7. Process the chicken fillet, rinse. Cut as small as possible. You can, of course, punch it in a blender or punch it through a meat grinder - choose the option yourself. Cutting is the easiest. After that, all you need to do is simply wash the board.
8. In a pre-prepared saucepan, fry the chopped chicken fillet in vegetable oil for 5-7 minutes. Add finely diced onion to skillet with chicken.
9. Wash the mushrooms well under cold water. Cut into straw. Add to saucepan with stuffing. Throw off the fire and fry the filling for another quarter of an hour.
10. When the filling is ready, let it cool a little and proceed to. With our step-by-step recipe, there will be no difficulties in any moment of cooking.

There are many types of stuffing. Every hostess has her own favorite. Tube, envelope, pyramid, bag. But still, a narrow envelope is the most reliable way. A pancake twisted in this way is convenient to dip in sour cream, it will not unfold in your hands and the filling will not fall out. Put the filling on the edge of the pancake, cover it with the near side. Overlap the left and right edges, and then roll the envelope in the same way.

"Royal" with smoked chicken meat

What will be required:

• smoked chicken breast - 0.4 kg;
• chicken stomachs - 0.60 kg;
• onion - 0.12 kg;
• celery stalk - 0.10 kg;
• coarse salt - 0.015 kg;
• sugar - 0.02 kg;
• flour - 0.25 kg;
• milk (or cream) - 0.60 l;
• Olena - 0.30 l;
• eggs - 6 pcs.

What to do:

1. With smoked breast, everything is simple - the product is already ready-made. Cut it into thin strips. Put in a bowl. Remove to refrigerator.
2. With chicken stomachs you have to tinker. Remove bile ducts. Rinse thoroughly under running water. Boil until fully cooked. Cool and cut into thin strips. Set aside.
3. Combine all the ingredients prescribed in the recipe to prepare the dough. Mix thoroughly. There should be no lumps. The dough should be of uniform consistency.
4. In a very hot pan in vegetable oil, fry thin pancakes on one side only. Remove them from the pan as soon as the dough on top dries.
5. Process celery. Finely cut. Onion cut into thin half straws. Spasser with celery. Add chopped chicken with chopped boiled egg. Fry everything together for a quarter of an hour, periodically adding a spoonful of chicken broth. Salt to taste.
6. Spread the filling on the fried side of the pancakes and wrap it with an envelope. Then fry the pancakes in vegetable oil on both sides until crispy.

The calorie content of this dish is very low. Serve pancakes well with fresh cucumber and low-fat yogurt.

On kefir (with cheese and chicken filling)

What will be required:

• flour - 0.16 kg;
• kefir - 0.1 l;
• milk (how much you need to dilute the dough);
• Olena - 0.05 l;
• sugar;
• soda;
• boiled chicken breast - 0.2 kg;
• onion - 0.1 kg;
• butter - 0.05 kg;
• salt;
• eggs - 2 pcs.

What to do:

1. Separate proteins and yolks.
2. Pour vegetable oil into the yolks. Add salt and sugar. Rub it all together.
3. Transfer the grated mass to a saucepan. Add the sifted flour to the mixture. Mix so that there are no lumps left. Pour in kefir. Mix with a mixer.
4. Pour milk into the resulting mass. Add soda. Milk should be poured in so much that the dough turns out to be the desired consistency: not thick and not liquid.
5. Beat the whites and mix them with the resulting dough.
6. Heat the pan and overcook all the pancakes on it, as long as possible.
7. Next, prepare the filling. Combine the boiled breast with browned onions, add butter and place in a blender. Blend in blender until smooth. The mass should be like a paste.
8. Put the finished pancake on the board and coat the entire surface with the resulting pate. Sprinkle grated cheese all over the top. It is better to roll pancakes into a tube.
9. Then transfer them to a baking sheet and put them in the oven to warm them up.

Hearty second course: pancakes with chicken and cheese

This recipe has a twist - the use of baked milk. Stuffed products will please any gourmet.

Ingredients:

• black pepper;
• salt;
• 100 g sour cream;
• 500 g of soft cheese;
• 500 g fillet;
• 320 g flour;
• 800 ml of baked milk;
• 5 eggs

Step-by-step instruction:

1. Finely chop the fillet, sprinkle with salt and pepper and stew in sour cream. Grilling meat is not recommended.
2. Make pancake dough with milk, flour and eggs. Salt it a little.
3. Put the pan on the stove and grease it with a small piece of animal oil under each pancake.
4. Bake thin pancakes. One product takes about 1/3 of a ladle.
5. Do not bake too hard, so as not to spoil the taste.
6. Thoroughly mix the fillet with grated cheese.
7. Spread the filling on the pancake.
8. Roll pancakes with chicken and cheese in the form of envelopes.
9. Fry each product on both sides.

Recipe for pancakes with chicken and cucumber

Stuffed pancakes can serve as a great snack. It will not be difficult to prepare a filling of chicken, cucumbers and a spicy sauce of adjika and sour cream. And the quick cooking method is another plus.

Pancake Dough Ingredients:

• 0.5 l of milk;
• 0.5 kg of flour;
• 0.5 l of boiling water cooled to room temperature;
• 4 eggs;
• sunflower oil;
• salt;
• sugar

Filling Ingredients:

• 2 freshly smoked chicken thighs;
• 5 fresh medium sized cucumbers

Sauce Ingredients:

• 200 g of mayonnaise;
• 350 g sour cream;
• 2 tbsp. spoons of adjika

Step-by-step instruction:

1. Crack the eggs into a bowl and pour in the milk and water. Beat the mixture with a mixer. If there is no household appliance, knead the dough with a fork or whisk. Add sugar and salt to the mixture. Whisking constantly with a mixer, add the flour in a thin stream. Add oil and beat the mass again.
2. Heat up a frying pan and brush the bottom with vegetable oil. Spread the dough out evenly. There should be no holes left on the surface of the pan. Make sure that the dough is not filled with several layers.
3. When you see that the bottom has become ruddy, pry off the edge of the pancake with a spatula or knife and turn it over. On the second side, the product is baked quickly. Take off the pancake and brush with animal oil.
4. To prepare the filling, remove the skin from the chicken. Cut her meat into small pieces.
5. Cucumbers cut into small cubes.
6. To prepare the sauce, adjika, mayonnaise and sour cream are mixed in a deep cup.
7. Put the pancake on a plate. Place the filling next to the right edge. First lay out the chicken and cucumbers, and then pour them with sauce.
8. The edges are folded and wrapped.

With egg and green onions

What will be required:

• milk - 0.4 l
• premium flour - 0.20 kg
• salt - 0.001 kg
• fructose - 0.03 kg
• Oleina - 0.10 kg
• boiled chicken breast - 2 pcs
• egg - 2 pcs
• green onion - 0.015 kg
• black pepper.

What to do:

1. First of all, prepare the dough. Pour milk into the sifted flour, stirring constantly. Pour salt, sugar. Fill Oleina. Thoroughly mix all ingredients. The product should have a uniform consistency, without lumps. You can use a mixer. The consistency of the dough is liquid sour cream.
2. Bake pancakes in a hot pan until the dough runs out. Cover cooked pancakes and set aside.
3. Blend the boiled eggs and boiled chicken breast with a blender. Add chopped green onions to them. Salt, pepper, mix until uniform.
4. Move the resulting filling to the edge of the pancake, wrap it with a tube or an envelope. So stuff all the pancakes. Fry pancakes in a pan on both sides until crispy.

Delicious pancakes with chicken, mushrooms and cheese (video)

Chicken pancake cake: a recipe for beginner cooks (video)

This is how easy and simple you can cook a delicious dish that all your household will be happy with. The simplest and most delicious fillings were presented here. And nothing prevents you from changing, adding and getting your own . Bon Appetit!

First of all, let's prepare the filling. Chicken fillet must be thoroughly washed, cleaned of films and boiled for 20 minutes (this can be done in advance). To make the meat more juicy, it is better to lower it into a pot with already hot water. To make the chicken fillet fragrant, you can add one bay leaf and a little allspice to the water. Carefully remove the finished chicken fillet from the broth and cool it so that it is convenient to work with it. While the meat is cooling, hard-boil two chicken eggs. To do this, boil them for 9-10 minutes after boiling, so that the yolk is not liquid inside. Then fill the eggs with cold water, cool and clean from the shell. Cut the chilled fillet and chicken eggs into large pieces so that it is more convenient to grind them in a meat grinder. Then we pass poultry meat through a meat grinder.

In the same way, chop two hard-boiled eggs.

Peel the onion, cut in half and cut into small cubes.

Pour odorless sunflower oil into the pan and let it heat up. Then put chopped onion in it. Stirring, fry the onion over medium heat until it becomes golden.

Add the fried onion to the chopped eggs and chicken fillet. If desired, onions can also be passed through a meat grinder. Wash, dry and finely chop the herbs. Add parsley to the bowl with pancake filling.

Salt and pepper the ingredients.

Thoroughly mix the filling for pancakes.

Now let's make the dough. To do this, in a dry deep bowl, mix three chicken eggs with fine salt and sugar.

Beat the mixture with a whisk to dissolve the dry ingredients.

Now add half of the milk and filtered water to the resulting mixture. This will make it easier to mix the dough, and it will also help to avoid lumps.

Let's mix the ingredients. In several stages, add the sifted wheat flour to the mixture.

Stir the dough so that its texture becomes homogeneous.

Then add the remaining pasteurized milk and water to the dough. Let's mix again.

The last pour into the resulting mixture of vegetable oil. Thanks to this ingredient, pancakes will not tear and stick to the pan.

Mix the finished dough and let it rest for 20 minutes.

Grease a hot frying pan with sunflower oil using a culinary brush. Pour a small amount of dough into the pan and gently spread it over the entire surface of the pan. Carefully wrap the pancakes so that the filling does not fall out of the pancake.

Ready-made pancakes with chicken and egg can be fried in a pan or heated in the microwave to keep them warm. Serve with homemade sour cream and fresh seasonal vegetables. Bon Appetit!

Pancakes, thin and thick, wheat and buckwheat, with milk or kefir are one of the most popular dishes among our compatriots. They are good on their own, especially if you add them with sour cream or honey, but still, many people like these products much more with the filling. They are filled with cottage cheese, fruits, jam, vegetables, meat. It is inexpensive, but it turns out a hearty and tasty filling for chicken pancakes. It is made from boiled and smoked chicken, as well as minced chicken. Often the main ingredient is supplemented with vegetables, rice, mushrooms, eggs, cheese. Thanks to this, pancakes stuffed with chicken filler can be completely different in their organoleptic qualities, which allows you to significantly diversify the menu.

Cooking features

Chicken filling for pancakes is one of the most delicious and at the same time easy to prepare. However, to obtain the best result, it does not hurt to learn a few important points regarding the technology for preparing filler for poultry pies.

• Pancakes filled with minced chicken do not cook for a long time. They are just browned and heated in a pan, and this process usually takes no more than 5 minutes. During this time, the chicken will not have time to cook, even if it is crushed to the state of pate. It must be prepared in advance, before filling pancakes with it. The same applies to other ingredients that require heat treatment, which are part of the filling.
• When boiling chicken for pancake filling, you need to try to make it fragrant. To do this, spices and roots are added to the broth. A good choice would be onions, carrots, celery.
• Gourmets claim that from fresh or chilled chicken (or minced chicken), the filling is more tender and juicy than from frozen poultry meat. So that the organoleptic qualities of chicken meat do not suffer when it is defrosted, it must be allowed to thaw in natural conditions, without exposing it to temperature changes.
• If you are making stuffing from raw chicken mince, frying or stewing it in a pan, try not to purchase a ready-made semi-finished product, but to make it yourself. The ground meat sold in the store almost always includes cartilage and skin, which does not make it more tasty and healthy. At home, you cook it from meat alone, it will turn out to be more tender in taste, more nutritious and less high-calorie.
• To make the filling for pancakes from chicken meat more tasty, vegetables or mushrooms are often added to it. An interesting taste can be obtained by stewing chicken in sour cream or sauce, then thickening it with flour.

The filling for pancakes can be delicious if made from chicken meat alone, but if the main ingredient is supplemented with other ingredients, the taste of the finished dish will be much richer and more pleasant. The most delicious is the chicken filling, supplemented with mushrooms, cheese, eggs, but other options have their admirers. The technology for preparing chicken filling for pancakes may have some nuances, depending on its exact composition. In order to avoid mistakes and get the expected result, you should follow the recommendations that accompany the selected recipe.

Easy chicken pancake filling recipe

Video recipe for the occasion:

• raw chicken meat or prepared minced meat - 0.5 kg;
• carrots - 100 g;
• onions - 100 g;
• butter - 50 g;
• salt, pepper - to taste;
• fresh herbs (optional) - to taste.

Cooking method:

• Wash the chicken, separate the meat from the bones, peel the skin. Cut the fillet into small pieces and chop with a meat grinder.
• Scrape carrots, wash, dry with a napkin.
• Onion, freeing from the husk, finely chop.
• Melt the butter in a frying pan, put onions and carrots in it. Fry them until soft.
• Add the minced chicken to the vegetables and fry it, stirring with a spatula, until it turns white.
• Salt, pepper, add finely chopped greens and mix well.

Minced chicken stuffing with onions and carrots can be used to fill pancakes immediately after cooking. It is laid out on a pancake closer to one edge. After that, the product is folded into an envelope. Then it remains to lightly fry the pancakes, putting them in a pan with boiling oil, seam down, and then turning over.

Boiled Chicken Stuffing with Cheese

• chicken - 0.7 kg;
• hard cheese - 0.3 kg;
• sour cream - 60 ml;
• salt, spices - to taste.

Cooking method:

• Wash half of the chicken carcass. Pat dry with a paper towel and boil in salted water until tender.
• Remove the skin from the carcass, separate the meat from the bones. Finely chop or chop it using a meat grinder.
• Coarsely grate the cheese.
• Combine chicken with cheese, adding sour cream and seasonings to them. It is not necessary to add.

It remains to mix the products well and use the resulting mixture as a filling for pancakes.

Filling for pancakes with chicken, mushrooms and cheese

• chicken breast fillet - 0.5 kg;
• fresh champignons - 0.4 kg;
• hard cheese - 0.3 kg;
• onions - 0.2 kg;
• sour cream - 40 ml;
• refined vegetable oil - how much will it take;
• salt, pepper - to taste.

Cooking method:

• Wash the chicken breast fillet, blot with a towel, cut into medium-sized pieces and scroll them through a meat grinder.
• Peel and cut the onion into small cubes.
• Add the onion to the minced chicken, salt and pepper it, mix.
• Heat the oil in a frying pan, put the minced chicken in it, fry it until it turns white.
• Pour sour cream into the minced meat, mix, simmer it for 5-10 minutes under the lid.
• Wash the mushrooms, blot with a napkin. Cut the mushrooms into strips.
• In a clean frying pan, heat a new batch of oil and fry the mushrooms in it. They should be fried until all excess liquid has evaporated from the pan.
• Combine mushrooms and chicken, add cheese chopped on a coarse grater to them.

It remains to fill the pancakes with filling, then fry them or bake them in the oven.

Filling for pancakes with mushrooms and chicken

• chicken breast - 0.5 kg;
• fresh champignons - 0.5 kg;
• butter - 50 g;
• onions - 150 g;
• flour - 40 g;
• cream - 100 ml;
• salt, spices - to taste.

Cooking method:

• Boil the chicken breast, remove the bones and skin, cut into small pieces.
• Mushrooms, washed and dried, cut into strips.
• Peel the onion, cut into small cubes.
• Melt the butter in a saucepan, put the onion and mushrooms in it, salt and pepper. Saute until most of the liquid released from the mushrooms during heating has evaporated from the pan.
• Add chicken, stir. Fry it for 2-3 minutes along with mushrooms.
• Sprinkle with flour, stir.
• Add cream and simmer over low heat until the mixture thickens.

If some of the filling prepared according to this recipe remains, it can be used for soup or julienne.

The filling for pancakes from chicken meat is hearty and juicy. Most often it is supplemented with mushrooms. You can also add hard-boiled eggs to it, rice pre-boiled in salted water, grated cheese. Among the many filling recipes, it’s hard not to find an option to taste.

Pancakes are a kind of fast food that came to us from our ancestors. Judge for yourself: you can eat this treat both at home and somewhere on a picnic; neat with a hearty filling, it is convenient to take with you, so many people include this particular dish at an office lunch. Fillings for pancakes can be very diverse, but when it comes to eating a hearty meal, you can’t do without meat content. Pancakes with chicken and cheese are a great option for this purpose!

Pancakes with chicken and cheese

pancake recipe with chicken and cheese

Ingredients:

• milk - 2 l,
• chicken eggs - 3 pcs.,
• flour - 300 g,
• salt - a pinch
• sugar - a pinch
• chicken fillet - 3 pieces (not double),
• onion - 1 pc. medium size,
• hard cheese - 200 g,
• vegetable oil for frying onions + 1 tbsp. into the dough.

Cooking process:

You will need to start hot pancakes - so that the grated cheese in them immediately melts, and the dish turns out to be unique in taste. This means that at first it is better to take up the preparation of the filling, and only then fry the pancakes, filling them in turn with the filling. So, to prepare the chicken filling, rinse the fillet, cut off the films and excess fat from it, place the chicken in a saucepan and cover with water. Slightly salt the water and put the pan on the fire. After boiling, carefully remove the foam that has risen with a slotted spoon. Well, after that, cook the fillet until tender - about 20 minutes.

Remove the cooked chicken fillet from the water and leave to cool. In the meantime, get down to making pancake dough. Break the eggs into the bowl of a food processor, add a little (50 g) flour, a little (50 ml) milk, salt and sugar to them. Mix these ingredients with the mixer attachment (or the mixer itself if you use it instead of a food processor).

Gradually add the remaining flour and milk to the dough, mix the mass with a combine. The result should be a batter for pancakes - almost the same as water. If your dough is thicker, then the pancakes will turn out thicker. Some housewives add a pinch of soda to the pancake dough for looseness, but if you use a combine or mixer when mixing, you should not do this: the dough will have enough bubbles from whipping for tenderness. But you should definitely add a spoonful of vegetable oil: thanks to this ingredient, pancakes will not stick to a pancake pan (even to the most worn one).

Before frying pancakes, you still need to cook the filling to the end. Divide the chicken fillet into small pieces so that it is convenient to chop them in a meat grinder or food processor.

Place the chicken pieces in the bowl of the food processor with knives and mince them.

Place shredded chicken in a bowl. Peel the onion, wash, cut into cubes and fry in oil until a beautiful shade. Add the onion to the chicken and stir in the stuffing. Grate the cheese on a medium grater and leave it in a plate nearby - you should not mix it with the filling.

Pour an almost full ladleful of pancake batter into a frying pan without oil. When the crispy edges of the pancake come off the pan, flip the pancake over to the other side. Place the finished pancake on a large plate, hot side up.

Immediately place a spoonful of filling on a hot pancake and sprinkle it with grated cheese. Fold the bottom edge of the pancake over the filling, then fold the left and right edges to the center. Roll up the pancake, completely wrapping the filling in the pancake. Prepare the rest of the pancakes in the same way.

Pancakes with chicken and cheese are ready! From the specified amount of ingredients, more than twenty pancakes are obtained. If you do not need so much, feel free to divide all the remaining by two. Before serving, do not forget to crush the pancakes with herbs or add sour cream.