← All recipes

🍽️ Pancakes filled with chicken and vegetables

857 kcal · 30 min · 4 servings

Ingredients

• 300 g flour
• 4 eggs
• 400 ml lukewarm water
• 80 g ghee
• 2 small chicken breast fillets
• 2 tbsp oil
• 1 zucchini
• 200 g broccoli
• 0.25 celeriac
• 2 carrots
• 2 tbsp butter
• 0.125 l vegetable broth (from the jar)
• 125 g whipping cream
• 0.5 bunch dill
• salt
• pepper

Instructions

1. 1. Mix the ingredients for the batter until smooth and let it rest for 30 minutes.
2. 2. Wash and peel the carrots, cut them into sticks. Wash the broccoli, divide it into florets, and boil it for 5 minutes in salted water (blanching = briefly cooking in boiling water).
3. 3. Peel and wash the celery stalk, cut it into sticks. Wash the zucchini, trim the hard parts, and slice it.
4. 4. Heat the butter, sauté the carrots, drained broccoli, celery, and zucchini. Add the vegetable broth, bring to a brief boil, and season with salt and pepper.
5. 5. Wash the chicken breast, pat it dry, and fry it in the butter for about 4 minutes on each side.
6. 6. Bake the batter in a pan with hot clarified butter one by one to make 8 pancakes, and keep them warm in the oven.
7. 7. Slice the chicken breast diagonally into strips. Distribute the vegetables on each pancake, sprinkle with chopped dill, and add the chicken strips. Fold the pancakes and serve.

Nutrition per serving

• kcal: 857
• Protein: 43 g · Fett/Fat: 48 g · Carbs: 63 g