Crispy pancakes with chicken ragout

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the ragout, clean the mushrooms, wash if necessary and cut into thin slices. Wash the meat, dab dry and chop finely. Heat 1 tablespoon of oil in a pan. Fry the meat for 3-4 minutes.

2. 2

   Season with salt and pepper. Take it out.

3. 3

   Heat 1 tablespoon of oil in the frying fat. Fry the mushrooms until golden brown, turning them over. Season with salt and pepper. Add meat again. Stir in crème fraîche. Remove from heat. Wash parsley and shake dry.

4. 4

   Pluck off leaves and chop finely. Stir into the ragout. Season to taste again.

5. 5

   For the pancakes, whisk 3 eggs with a whisk until fluffy. Mix milk and yoghurt. Mix 150 g flour, baking powder, 1 pinch of salt and sugar. Gradually add the milk mix to the eggs and mix.

6. 6

   Heat 8 teaspoons of oil in a coated pan (approx. 18 cm Ø) one after the other. Bake approx. 8 pancakes from the dough in portions until golden brown.

7. 7

   Whisk 4 eggs in a deep plate. Season with salt and pepper. Put breadcrumbs also in a deep plate. Remove some of the egg and spread it on the edges of the pancakes. Spread 1-2 tablespoons of filling on each pancake and fold into a half moon.

8. 8

   Press the edges together slightly. Carefully turn the pancakes first in the whisked eggs, then in breadcrumbs.

9. 9

   Heat 1 tablespoon of oil in a large frying pan. Place 2 pancakes in each pan and fry over medium heat until golden brown while turning. Take them out and keep them warm in a hot oven (approx. 50 °C). Fry the remaining pancakes in 1 tbsp. oil each in the same way.

10. 10

    Heat the remaining ragout once again. Serve pancakes with the rest of the ragout. Serve with a green salad.

Nutrition Facts

KCAL
540 kcal

CARBS
19 g

FATS
36 g

PROTEINS
30 g