Arabic Pancakes with Chicken and Mushroom Filling
Equipment
Ingredients
Filling
chicken breast (raw)
200 g
champignons (fresh)
400 g
cream 10% (liquid)
100 ml
black pepper (ground)
1 tsp
Pancakes
milk (liquid)
500 ml
water (liquid)
100 ml
active dry yeast (dry)
1 tsp
salt (fine)
1 pinch
granulated sugar (dry)
1 tsp
egg (whole)
1 piece
wheat flour all purpose (dry)
250 g
Instructions
Prepare filling ingredients
Cut chicken breast into small cubes and slice mushrooms.
Cook chicken and mushroom filling
Fry chicken pieces until golden, add mushrooms and continue cooking, then pour in cream and season.
Prepare pancake batter
Mix milk, water, yeast, salt, sugar, egg and flour to make a smooth batter. Let rest for 30 minutes.
Cook pancakes
Heat a pan and cook thin pancakes on medium heat, turning once when bubbles appear.
Assemble pancakes
Fill each pancake with chicken and mushroom mixture, fold into quarters or rolls.
Original recipe
Storage
Store filled pancakes in airtight container. Reheat gently to avoid drying out filling
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