|
Mix 4 eggs, 500 ml milk and 1 1/2 cup of flour to obtain a smooth and thin paste.
Heat oil in a skillet and pour a small quantity of paste until it covers the entire pan in a thin layer. After 1-2 min. turn the pancake upside down and let it cook another 1 min. Put the pancake on a plate. Repeat until all the paste is used.
For stuffing: stir-fry chopped onion in hot butter for 5 min. Add the mushrooms chopped finely and the juice inside the can, the chicken breast cut finely, wine, a pinch of pepper and 1 teaspoon of salt. Stir and let it simmer at low fire until the sauce has evaporated . Hard-boil 2 eggs and chop finely the eggs whites, pass the egg yolks through a sieve and mix all with the rest of the stuffing. After it has cooled down a little, add sour cream, minced dill and 1 raw egg, mixing well.
Put 2 tablespoons of stuffing paste on the pancake and roll it. Repeat with the rest of the pancakes.
Grease a baking pan with butter, place the pancakes side by side then pour sour cream on top. Sprinkle grated pressed cheese. Bake in the oven 20-30 min.
|