Egg Pancakes with Chicken

Directions

1. 1

   Step 1

   

   Rinse the mushrooms to remove any debris. Prepare a baking dish and parchment paper.

2. 2

   Step 2

   

   Rub the chicken thighs with salt and spices. Place them in a parchment-lined dish and bake until done at 180 °C. This will take about 30 minutes, depending on your oven.

   TipIf you want the pancakes to be more diet-friendly, replace the thighs with breast meat.

3. 3

   Step 3

   

   Crack 1 egg into a bowl. Add 1 tbsp of milk and a pinch of salt. Whisk until smooth.

4. 4

   Step 4

   

   Pour the mixture into a heated, oiled pan. Spread it evenly in a thin layer and fry on both sides until done. Transfer the finished pancake to a plate. Repeat this step with all the eggs and milk.

5. 5

   Step 5

   

   Finely chop the mushrooms and place them in a clean pan with oil. Stirring, wait until all the liquid has evaporated from the mushrooms and they are golden brown.

6. 6

   Step 6

   

   Remove the chicken meat from the bones, cut into small cubes, and mix with the fried mushrooms.

7. 7

   Step 7

   

   Divide the filling into 4 parts and wrap each one in a pancake like an envelope. To do this, place the filling in the center of the pancake. Fold the top and bottom edges in, then fold the pancake into thirds.

   TipIf you want to warm the pancakes, transfer them to a dry, hot pan and heat on both sides for 1–2 minutes.

8. 8

   Step 8

   

   Serve the egg pancakes with chicken for breakfast, garnished with cherry tomatoes.