Lightning pancakes from the tin
easy
30 mins
30 mins
Ingredients
- 250 g Mushrooms
- 1 collar Spring onions
- 350 g Chicken filet
- 4 Eggs (size M)
- 7-10 Tbsp Salt
- 200 ml lactose-free milk
- 100 g + 1 tablespoon of flour
- 2 TABLESPOONS Mineral water
- 1 TABLESPOON clarified butter
- 7-10 Tbsp black pepper
- 200 g lactose-free whipped cream
- 4-5 Stem(s) Parsley
- 7-10 Tbsp a few squirts of lemon juice
- 7-10 Tbsp Oil
- baking paper
Directions
- 1
Preheat oven (electric cooker: 200 °C/ circulating air: 175 °C/ level 3). Push a baking tray (32 x 39) lined with baking paper into the oven immediately. Clean, clean and halve the mushrooms.
- 2
Clean, wash and cut the spring onions into rings. Wash the meat, dab dry and cut into cubes. Beat the eggs and 1 teaspoon of salt until frothy. Add milk while continuing to beat. Stir in 100 g flour and mineral water.
- 3
Take the baking tray out of the oven. Brush the baking paper with oil immediately. Pour the dough evenly onto it. Bake in a hot oven at the same temperature for 10-12 minutes. In the meantime, heat clarified butter in a large pan.
- 4
Fry the meat for about 5 minutes. Season with salt and pepper. Take out. Fry the mushrooms in hot frying fat until golden brown. Fry spring onions briefly. Dust with 1 tbsp. flour and sauté briefly. Deglaze with 250 ml water and cream.
- 5
Bring to the boil and simmer for 2-3 minutes. Wash parsley, shake dry. Pluck the leaves and chop them. Stir into the sauce. Season to taste with salt, pepper and lemon juice. Add meat and heat.
- 6
Take the pancakes out of the oven. Remove the baking paper. Cut the pancakes into strips. Arrange pancake strips and ragout.
Nutrition Facts
510 kcal
27 g
28 g
35 g
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