John Myers
Ingredients for 6 servings:
- 350 g flour
- 6 eggs
- 300 ml milk
- 200 ml carbonated mineral water
- 1 pinch of salt
- Oil for frying
- 400 g chicken inner fillet(s)
- 3 large bell peppers, red
- 2 large carrots
- 2 onions
- 2 garlic cloves
- 1 tbsp butter
- Chicken broth, granulated
- Pepper, white
- Paprika powder, sweet
- 1 tbsp tomato paste
- 1 tbsp paprika cream
- 1 tsp goulash cream
- 150 ml white wine
- 1 liter of water
- 1 cup of cream, approx. 200 ml
- 1 cup of béchamel sauce, approx. 200 – 250 ml
- 2 tbsp parsley, chopped
- ½ tsp marjoram
Instructions
Working time approx. 1 hour 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 10 minutes
Make a pancake batter from flour, eggs, milk, mineral water, and salt. Cook 12 thin pancakes in a lightly oiled pan and let cool. Peel, trim, and finely chop the peppers and carrots. Set aside 12 strips of pepper for decoration. Peel and finely chop the onions and garlic. Melt the butter in a saucepan and sauté the onions and garlic until lightly translucent. Add the chicken fillets and season with granulated stock, pepper, and paprika. Add the peppers, carrots, tomato paste, goulash cream, and paprika cream. Mix everything well and deglaze with white wine. Bring to a boil briefly, add the water, and season well. Simmer in a covered pan for about 20-25 minutes until soft. Place the meat and some of the vegetables in a bowl. Add two ladles of stock, half a cup of cream, parsley, and marjoram. Blend everything until spreadable. Add more stock or cream if desired. Season to taste and spread the mixture over the pancakes. Fold the pancakes in half on the left and right sides about 2 cm and roll them up. Place them open-sided down in a baking dish. Puree the remaining vegetables in the broth and add the remaining cream, season to taste, and pour over the pancakes. Spread a tablespoon of béchamel sauce on each pancake and place a strip of red bell pepper on top. Bake in a preheated oven at 200°C for 20 minutes.
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