Composition / ingredients
Step-by-step cooking
Step 1:
Boil the ham in salted water until ready for 35 minutes. Remove from the broth and let cool.
Step 2:
Remove the skin from the chilled ham, separate the meat from the bones and cut it finely across the fibers.
Step 3:
Fresh mushrooms are washed and finely chopped. Fry in a frying pan on a small amount of vegetable oil over high heat, stirring for 3 minutes, add a little salt.
Step 4:
Grate hard cheese on a grater with large divisions.
Step 5:
Mix the purges prepared for the filling in a bowl: chicken meat, mushrooms and cheese.
Step 6:
Making pancake batter. In a bowl, sift flour, add salt, beat eggs, pour vegetable oil, milk and hot water.
Step 7:
Mix everything thoroughly with a mixer. A homogeneous liquid dough is obtained. Additionally, it can be filtered through a strainer so that there are no lumps left - I did so. The dough is ready.
Step 8:
Preheat the frying pan with a small addition of vegetable oil, which is poured only before the first pancake. When the frying pan and oil have warmed up well, pour a small amount of dough into the pan with a ladle, distributing it evenly over the bottom of the dishes. Fry for 20-30 seconds on medium heat.
Step 9:
Flip the pancake to the other side and fry again for 20-30 seconds. So fry all the dough.
Step 10:
I got 15 small pancakes with a diameter of 14 centimeters. if you have a bigger frying pan, then there will be fewer of them.
Step 11:
We take a pancake and put the filling on one edge.
Step 12:
Roll up the pancake roll.
Step 13:
This is what we do with all pancakes. Store the cooled pancakes in the refrigerator.
Step 14:
Before serving, the pancakes should be fried in butter for 1 minute on each side over medium heat until browning - just the cheese will melt.
The dough and filling are prepared simply, the pancakes turn out incredibly tasty and satisfying.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chicken leg - 185 kcal/100g
