Baked Pancakes with Chicken and Cucumber Filling

Summary

Ingredients

• 300 grams flour
• 4 egg (s)
• 750 ml milk
• salt
• 600 g chicken breast fillet (s)
• 1 cucumber (s), green
• 125 g coconut milk
• 250 g cream
• pepper
• salt
• 125 g Goronzola
• 1 clove garlic

Print Recipe Pin Recipe

Instructions

1. Prepare a pancake batter using the flour, eggs, milk and a pinch of salt. Heat some oil in a pan and fry thin pancakes one after the other. Layer the finished pancakes on a plate and let cool a little.
2. Cut the chicken breast into pieces and fry in the pan in hot olive oil. Squeeze in the clove of garlic, then add the cucumber cut into small pieces, pour in the coconut milk and stew everything for about 10 minutes.
3. Put the chicken and cucumber filling on the pancakes with salt, roll them up individually and place them next to each other in a baking dish. Mix the Gorgonzola and cream, season with salt and pepper and pour over the pancakes. Baked in the oven for about 15-20 minutes.