John Myers
Contents
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Ingredients
pancakes
- 240 g Flour
- 400 ml Milk
- 2 Eggs
- 1 pinch Salt
filling
- 150 ml White wine
- 300 ml Broth
- 2 Chicken breasts
- 1 Onion
- 4 tablespoon Cream
- 4 Discs Cooked ham
- Salt
- Pepper
- Lemon juice
sauce
- 2 tablespoon Butter
- 20 g Flour
- 250 ml Milk
- 300 ml Cooking stock
- Salt
- Pepper
- Nutmeg
aside from that
- 100 g Emmental
- 1 pole Leek
Instructions
pancakes
- Mix the milk with the flour, salt and eggs into a smooth dough, approx. Let rest for 30 minutes
- Heat some oil in a pan and bake 4-5 pancakes one after the other.
filling
- Wash the chicken breast - pat dry.
- Bring the wine with the broth to the boil, add the meat and cook for approx. 15 minutes, remove the meat, let it cool down a little, save the cooking stock.
- Cut the boiled ham and chicken breast into cubes
- Peel the onion, dice it and fry it until translucent in the hot oil, add the cream and remove the pan from the heat.
- Now add the meat and the boiled ham, season with salt, pepper and a little lemon juice.
sauce
- Heat the butter in a saucepan, sweat the flour in it, deglaze with milk and the cooking stock and simmer for about 5 minutes, season with salt, pepper and nutmeg.
aside from that
- Clean and wash the leek, cut in half lengthways and into pieces about 10 cm in size
- Grease a casserole dish eteas, put in the leek, spread the sauce over it and bake in the preheated oven (180 c fan oven) for 10 minutes
- In the meantime, fill and roll up the pancakes, place them seam down on the leek, sprinkle with the cheese and bake in the oven for another 15 minutes.
- Now take the pancakes out of the oven and let them rest for a while
- Put a pancake on a plate, add some cheese and chopped leek and enjoy.
- I still had a few mushrooms that had to be removed, I fried them with them.
- Wish you bon appetit; 🙂
Nutrition
Serving: 100gCalories: 155kcalCarbohydrates: 14gProtein: 6gFat: 7.6g
