Julienne in pancakes

Peel the onion, rinse it, cut it in half, then halve each half and cut it into thin slices. Put the onion in a preheated pan with vegetable oil and fry it until transparent.

Wash the chicken fillet and cut into small cubes. Put it in a pan with onions and fry over medium heat.

Mushrooms, in our recipe we use champignons, peel them, trim the legs a little and rinse. Cut each mushroom in half and chop it into thin slices. Put the mushrooms in a pan with the chicken and onions. Fry, stirring occasionally, until tender.

Add flour to the pan, mix all the ingredients well and fry them for another minute.

Then add sour cream, stir and bring to a boil. Then add the cream to the pan, mix and bring the julienne to the desired consistency. It shouldn't be too runny or it will leak out of the pancakes.

Remove the finished julienne from the heat and sprinkle with finely grated cheese, salt and pepper. Stir and our julienne is ready!

Next, we proceed to the pancakes. Beat eggs with sugar using a whisk, then add milk and sifted flour. Mix the dough well so that there are no lumps. Add vegetable oil to the dough, mix and start cooking. Preheat a pan for pancakes. Before baking the first pancake, grease the pan with a little vegetable oil. Pour half a ladle of dough into the pan, distribute the dough over the pan and fry the pancake on both sides until golden brown. After all the pancakes are ready, we start stuffing them. Put one or two tablespoons of julienne in the center of each pancake, collect the edges of the pancake in the center above the filling and fix them with a sprig of herbs (green onions, dill or parsley).

Put the finished pancakes on a portioned plate, decorate with herbs and vegetables and serve warm. Bon Appetit!