🍽️ Chicken Pancake Rolls

Name: Chicken Pancake Rolls
Total time: 30 min
Yield: 4 servings
Ingredients: 2 Eggs; 300 ml Milk; 150 g Flour; 1 Pinch Salt; Vegetable Oil (for frying); 3 Garlic Cloves; 1 Tbsp Butter; 1 Tbsp Flour; 200 ml Milk; 200 g Whipping Cream; Pepper (from the mill); 80 g Grated Cheddar; 1 tsp Curry Powder; 2 Bell Peppers (yellow and red); 1 Onion; 150 g Corn (can); 200 g Pineapple (can); 350 g Chicken Breast Fillet; 1 Tbsp Vegetable Oil; Salt; Pepper (from the mill)

802 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

2 Eggs
300 ml Milk
150 g Flour
1 Pinch Salt
Vegetable Oil (for frying)
3 Garlic Cloves
1 Tbsp Butter
1 Tbsp Flour
200 ml Milk
200 g Whipping Cream
Pepper (from the mill)
80 g Grated Cheddar
1 tsp Curry Powder
2 Bell Peppers (yellow and red)
1 Onion
150 g Corn (can)
200 g Pineapple (can)
350 g Chicken Breast Fillet
1 Tbsp Vegetable Oil
Salt
Pepper (from the mill)

Instructions

1. Whisk the eggs, milk, flour, and salt in a bowl until a smooth batter forms.
2. Let the batter rest for 20 minutes.
3. Heat oil in a non-stick pan.
4. Fry the pancakes one by one in the hot oil until golden brown.
5. Repeat the process until you have 7 to 8 finished pancakes.
6. Preheat the oven to 160 degrees Celsius with fan setting.
7. Peel the garlic.
8. Melt the butter in a pot.
9. Add the pressed garlic to the melted butter.
10. Sauté the garlic until it is translucent.
11. Dust the mixture with flour and stir everything well.
12. Let the flour mixture take on a slight color.
13. Deglaze the mixture with milk and cream.
14. Stir vigorously with a whisk to prevent lumps.
15. Add the cheese to the sauce.
16. Let the cheese melt slowly over medium heat.
17. Season the sauce with salt, pepper, and curry.
18. Wash the bell pepper.
19. Remove the core of the bell pepper.
20. Cut the bell pepper into strips.
21. Peel the onion.
22. Halve the onion.
23. Cut the onion into strips as well.
24. Drain the corn.
25. Drain the pineapple.
26. Wash the chicken meat.
27. Pat the chicken dry.
28. Cut the chicken into strips.
29. Heat oil in a pan.
30. Fry the chicken strips in the hot oil on all sides for 2 minutes.
31. Season the chicken with salt and pepper.
32. Remove the pan from the heat.
33. Fill the pancakes with bell pepper, onions, pineapple, chicken, and corn.
34. Roll up the filled pancakes.
35. Place the rolls in a baking dish.
36. Pour the sauce over the rolls.
37. Bake the rolls in the preheated oven for about 10 minutes.
38. Cover the rolls with aluminum foil if they become too dark.

Nutrition per serving

kcal: 802
Protein: 41 g · Fett/Fat: 47 g · Carbs: 53 g