Julienne in pancakes
0
1204
Kitchen
French
Calorie content
245.2 kcal
Portions
6 port.
Cooking time
65 minutes
Proteins *
11.4 gr.
Fats *
13.8 g
Carbohydrates*
34.4 g
Pancake bags with julienne are an original way to serve julienne. A great combination of thin tender pancakes stuffed with chicken and mushrooms in a delicate creamy sauce - a great option for a hot holiday snack. Your guests will be pleasantly surprised by the special presentation and amazing taste of this dish.
Ingredients
Cooking process
Next, we proceed to the pancakes. Beat eggs with sugar using a whisk, then add milk and sifted flour. Mix the dough well so that there are no lumps. Add vegetable oil to the dough, mix and start cooking. Preheat a pan for pancakes. Before baking the first pancake, grease the pan with a little vegetable oil. Pour half a ladle of dough into the pan, distribute the dough over the pan and fry the pancake on both sides until golden brown. After all the pancakes are ready, we start stuffing them. Put one or two tablespoons of julienne in the center of each pancake, collect the edges of the pancake in the center above the filling and fix them with a sprig of herbs (green onions, dill or parsley).