Stuffed pancakes with turkey cream

Name: Stuffed pancakes with turkey cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3/8 l Milk; 4 Eggs (size M); 175 g Flour; 1 pinch Salt; 600 g Turkey Breast; 500 g Mushrooms; 150 g Carrots; 2 Onions; 4 TABLESPOONS Oil; 7-10 Tbsp Pepper; 300 ml clear chicken stock (instant); 100 ml dry white wine; 1/2 bunch Parsley; 1/2 bunch Chives; 150 g Whipped cream; 2-3 TABLESPOONS sauce thickener; 1/8 l Mineral water; 30-40 g Butter or margarine

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

3/8 l Milk
4 Eggs (size M)
175 g Flour
1 pinch Salt
600 g Turkey Breast
500 g Mushrooms
150 g Carrots
2 Onions
4 TABLESPOONS Oil
7-10 Tbsp Pepper
300 ml clear chicken stock (instant)
100 ml dry white wine
1/2 bunch Parsley
1/2 bunch Chives
150 g Whipped cream
2-3 TABLESPOONS sauce thickener
1/8 l Mineral water
30-40 g Butter or margarine

Directions

1
Mix milk, eggs, flour and salt to a smooth pancake batter. Cover the pancake and let it rest for about 30 minutes. In the meantime cut the turkey into strips. Wash, clean and halve the mushrooms. Clean, peel and cut carrots into small cubes. Peel and finely dice onions.
2
Heat some oil in a pan and fry the turkey meat in portions. Season with salt and pepper and remove. Heat the rest of the oil in a frying pan and fry the mushrooms and onions. Season with salt and pepper. Add meat and carrots and deglaze with chicken soup and white wine. Cover and simmer for about 5 minutes. In the meantime wash parsley and chives and dab dry. Chop the parsley, except for something to garnish. Cut the chives into small rolls. Add herbs and cream to the ragout, stir in the sauce thickener and cook for another 1 minute. Season ragout with salt and pepper and keep warm.
3
In the meantime wash parsley and chives and dab dry. Chop the parsley, except for something to garnish. Cut the chives into small rolls. Add herbs and cream to the ragout, stir in the sauce thickener and cook for another 1 minute. Season ragout with salt and pepper and keep warm. Stir mineral water into the pancake batter. Heat some fat in a pan and add approx. 1/8 of the dough to the pan. Bake the pancakes from both sides until golden brown, take them out and keep them warm. Bake 7 more pancakes from the remaining dough. Fill the pancakes with ragout and arrange on a large plate. Serve garnished with remaining parsley
4
Stir mineral water into the pancake batter. Heat some fat in a pan and add approx. 1/8 of the dough to the pan. Bake the pancakes from both sides until golden brown, take them out and keep them warm. Bake 7 more pancakes from the remaining dough. Fill the pancakes with ragout and arrange on a large plate. Serve garnished with remaining parsley