Filled Pancakes with Chicken

Ingredients

• 2 Eggs
• 300 ml milk
• 150 g flour
• 1 pinch salt
• vegetable oil (for frying)
• 3 cloves garlic
• 1 tbsp butter
• 1 tbsp flour
• 200 ml milk
• 200 g heavy cream
• pepper (ground)
• 80 g shredded cheddar cheese
• 1 tsp curry powder
• 2 bell peppers (yellow and red)
• 1 onion
• 150 g Corn (canned)
• 200 g pineapple (canned)
• 350 g Chicken breast fillet
• 1 tbsp Vegetable oil
• Salt
• pepper (ground)

Instructions

1. 1.

   Whisk eggs, milk, flour, and salt into a smooth batter and let rest for 20 minutes. Then cook 7-8 pancakes in a non-stick pan with hot oil.

2. 2.

   Preheat the oven to 160°C fan.

3. 3.

   Peel garlic and press it into a pot with melted butter. Sauté until translucent, sprinkle flour, stir, let color develop briefly, then deglaze with milk and cream while whisking vigorously to avoid lumps. Add cheese, simmer on medium heat until melted, season with salt, pepper, and curry.

4. 4.

   Wash, trim, and slice bell peppers; peel, halve, and slice onion. Drain corn and pineapple. Wash chicken, pat dry, slice into strips, and sear in hot oil for 2 minutes all sides. Season with salt and pepper, then remove from heat.

5. 5.

   Fill pancakes with peppers, onions, pineapple, chicken, and corn. Roll up and place in a baking dish. Pour sauce over and bake in the preheated oven for about 10 minutes. If pancakes darken too much, cover with foil.