Stuffed pancakes

Name: Stuffed pancakes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 165 g Flour; 1/4 l Mineral water; 4 Eggs; 7-10 Tbsp Salt; 200 g blue and green grapes; 100 g Shallots; 400 g Mushrooms; 500 g Chicken filet; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 20 g Butter or margarine; 1 TABLESPOON Flour; 1/8 l white grape juice; 1/8 l Chicken broth; 200 g Whipped cream; 7-10 Tbsp Oil; 7-10 Tbsp Parsley and blue grapes

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

165 g Flour
1/4 l Mineral water
4 Eggs
7-10 Tbsp Salt
200 g blue and green grapes
100 g Shallots
400 g Mushrooms
500 g Chicken filet
3 TABLESPOONS Oil
7-10 Tbsp Pepper
20 g Butter or margarine
1 TABLESPOON Flour
1/8 l white grape juice
1/8 l Chicken broth
200 g Whipped cream
7-10 Tbsp Oil
7-10 Tbsp Parsley and blue grapes

Directions

1
Mix 150 g flour, mineral water, eggs and salt to a pancake batter. Rinse the grapes hot, cut them in half and remove the seeds. Peel shallots and cut into quarters. Clean the mushrooms and halve or quarter them depending on size. Wash chicken fillet, dab dry, cut into cubes and fry in 2 tablespoons of hot oil in portions, season with salt and pepper and remove. Add the remaining oil to the frying fat, fry the mushrooms and take them out. Fry the shallots in the remaining fat and dust with flour.
2
Add grape juice, stock and cream while stirring and let it boil slightly for about 15 minutes. Meanwhile, make 8 pancakes of approx. 20 cm Ø from the pancake batter in a pan thinly coated with oil. Fold the pancakes into quarters and keep hot. Add grapes, chicken breast and mushrooms to the sauce and heat up briefly. Season to taste with salt and pepper. Put the pancakes on plates, fill with the ragout and garnish with parsley and grapes