I fry pancakes and prepare the stuffing. Poznań roulades melt in your mouth

Pancakes are many people’s favorite dish. We eat them mainly in the sweet version, but it’s definitely worth experimenting – I love pancakes with savory filling. I prepare often Poznań rollsi.e. pancakes with a rich stuffing based on chicken, mushrooms, cheese, onion and parsley. I like to serve them for dinner, but I also take them as lunch to work.

Pancakes:

• 300 g of wheat flour
• a pinch of salt
• 500 ml of milk
• 3 eggs
• 2 tablespoons of butter

Filling:

• 1 small chicken breast (approx. 200 g)
• 2 shallots
• 100 g sera feta
• 100 g sera cheddar
• 300 g mushrooms (you can combine or replace with wild mushrooms)
• 1 tablespoon of butter or oil
• salt and black pepper
• 2 tablespoons of chopped parsley

Additionally:

• 1 egg
• 3-4 tablespoons of breadcrumbs

Prepare the pancakes. Mix flour and salt in a bowl. In the second one, beat the eggs and add milk and melted butter, then mix. Gradually add the dry ingredients and mix until a smooth, pouring dough. Prepare a non-stick pan and fry thin pancakes. Adding butter to the dough means that you do not have to use additional fat for frying. Place the finished pancakes on a plate and cover with a lid to prevent them from drying out.

Time for the stuffing. Heat the butter or oil in a pan, then add the peeled and finely chopped onion and fry for a while. After 2-3 minutes, add the cleaned and diced mushrooms, and after a while add the chicken meat cut into small pieces. Fry until the liquid from the mushrooms evaporates, and finally season with salt, black pepper and finely chopped parsley.

Set the stuffing aside to cool down a bit. Then add crumbled feta cheese and grated cheddar. Mix. Spread the filling on the pancakes and wrap them like croquettes. You can immediately put them in deep fat or coat them in beaten egg and breadcrumbs. The rolls can also be successfully fried in a fryer or baked in the oven. Serve the Poznań rolls warm, with your favorite dip and fresh vegetable salad.

Source: Terazgotuje.pl