Pancakes with chicken, mushrooms and cheese
Origin of the recipe
Blini with chicken and mushrooms are a modern interpretation of traditional Russian stuffed blini, which have historically been prepared with meat, cottage cheese, or mushrooms. The combination of tender chicken and wild mushrooms (or champignons) came into home cooking in the 20th century, when these ingredients became widely available. These blini were often prepared for weekends or family celebrations, wrapped in thin pancakes and served with sour cream or baked with a sauce. Today, this dish is prized for its rich flavor, filling properties, and the ability to use up leftover cooked meat and mushrooms—it's equally appropriate for weekdays and holidays.
What do you need for cooking?
Ingredients
For the test
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Milk
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Eggs
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Flour
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Salt
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Sugar
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Vegetable oil
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Butter
For the filling
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Chicken fillet
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Champignons
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Onion
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Cheese
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Salt and pepper
Kitchen utensils
- Knife
- Board
- Spoon
- Whisk
- shoulder blade
- deep bowl
- Non-stick frying pan
Step-by-step recipe:
Step 1:
Break eggs into a bowl, add salt and sugar and beat well with a whisk until smooth.
Step 2:
Pour in some milk and stir.
Step 3:
Gradually add the flour, sifting it through a sieve to avoid lumps. Mix until smooth.
Step 4:
Add the remaining milk and mix well again – the dough should be liquid, like sour cream.
Step 5:
Add vegetable oil and melted butter. Mix well again—this will make the pancakes more elastic.
Step 6:
Let the dough rest for 10–15 minutes before baking – this will improve its structure.
Step 7:
Heat a frying pan over medium heat and brush it with a little oil.
Step 8:
Pour a portion of the batter into the pan and distribute it evenly, tilting the pan slightly.
Step 9:
Fry the pancake until the surface becomes opaque.
Step 10:
Carefully flip the pancake with a spatula and fry the other side until golden brown.
Step 11:
Place the finished pancake on a plate, covering it with a towel to keep it soft.
Step 12:
Repeat steps 7-11 until you run out of dough.
Step 13:
Boil the chicken fillet in salted water until cooked with bay leaf and black pepper, then cut into small pieces.
Step 14:
Fry the onion in a frying pan until golden brown, then add the mushrooms and fry until done.
Step 15:
Add the chicken and a little of the broth in which the chicken fillet was cooked, stir and simmer for 2–3 minutes.
Step 16:
Season the filling with salt and pepper to taste.
Step 17:
When the filling has cooled, mix it with grated hard cheese.
Step 18:
Place the filling on each pancake, roll it into a roll and fry in a frying pan with oil until golden brown.
Step 19:
Serve the pancakes with sour cream or any other sauce of your choice.
Cooking tips:
Fry the filling thoroughly until the excess moisture evaporates. Raw mushrooms and chicken release juices—if they aren't evaporated, the pancakes will become soggy and become soggy during storage.
Chop the chicken and mushrooms finely and evenly. This will make rolling the pancakes easier and ensure even distribution of the filling in each roll.
Allow the filling to cool completely before stuffing. Hot filling can soften the pancakes, making them sticky and difficult to work with.
Use firm but elastic crepes. They hold the filling better and don't tear when rolled. To achieve this, avoid making the batter too runny and let it rest for a while.
Lightly spread each pancake with a thin layer of cream cheese or sour cream. This will enhance the flavor, bind the filling, and add richness without adding excess liquid.
Stuffed pancakes are best served warm—you can fry the rolls in a frying pan or warm them in the oven for 5–7 minutes.
