Thin onion pancakes with spicy ground chicken
Ingredients
Dough
- 4 eggs
- 700 ml milk
- ½ tsp salt
- 1 tbsp sugar
- 2 onions
- 250 g flour
- 4-5 tbsp vegetable oil
- 300 ml water
Filling
- 1 onion
- 1 tbsp vegetable oil
- 700 g chicken, cooked
- 100 ml chicken stock
- salt, to taste
- black pepper, to taste
Utensils
- Measuring cup
- Kitchen scale
- Tablespoon
- Teaspoon
- Bowl
- Whisk
- Cutting board
- Knife
- Blender
- Frying pan
- Flat plate
- Meat grinder
Instructions
Batter
- In a bowl, whisk the eggs.
- Mix the milk, salt and sugar evenly.
- Peel and quarter the onions.
- Chop in a blender.
- Mix in the remaining milk.
- The onion mixture add to the egg mixture and mix well.
- Stir in the flour.
- Pour in the oil and boiling water, mix to form a smooth batter.
- Let the batter swell for about 10-15 minutes.
- Then make thin pancakes in a Fry the frying pan.
- Stack on top of each other on a flat plate.
Filling
- Peel the onion and cut into thin half rings.
- Heat the oil in a pan.
- Fry the onions in it for about 5-6 minutes until golden.
- Pour the cooked chicken and the onions through a meat grinder.
- Pour in the hot broth.
- Season with salt and pepper.
- Mix the filling well.
- You can also use turkey or beef for the filling instead of chicken.
- 1-2 tablespoons of filling on each pancake crust give.
- Roll up the onion pancakes and serve.
