Chicken Pancake Tower Ingredients
Ingredients for Pancakes
4 glasses of flour
4 eggs
4 glasses of milk
2 pinches of salt
Materials for the Stuffings
2 chicken breasts – boiled
2 – 3 tablespoons of olive oil
1 onion
2 cloves of garlic
10 – 15 mushrooms – sliced
Salt
Black pepper
Ingredients for Béchamel
4 tablespoons of butter
4 tablespoons of flour
4 glasses of milk
Salt
White pepper
¼ grated nutmeg
Ingredients for the topping
Cheddar cheese – grater
For pancakes;
Add flour, egg, milk and salt to a mixing bowl and mix with a whisk until no lumps remain.
Heat your pancake pan and add a little butter and spread it with a paper towel.
Pour and spread it into your pancake pan with the help of a ladle.
Cook the pancakes on both sides.
For the stuffing;
Boil your chickens, cool them and shred them.
Take your pan on the stove, add olive oil and heat it.
Add the chopped onions and sauté.
When the onions soften, add finely chopped mushrooms and garlic and continue sautéing.
Add the chopped chicken, salt and pepper and mix.
For the béchamel sauce;
Take your pan to the stove and add the butter and melt it.
Add the flour to the melted butter and fry it until it smells.
Add milk and stir constantly to form a thick sauce.
Add salt, white pepper and grated nutmeg and mix.
To combine;
Add 5-6 tablespoons of the bechamel you prepared to the inner mortar you prepared and mix.
Put one of the pancakes on the bottom of a plate that you will serve in the oven.
Add the bechamel filling on it and spread it out.
Do the same until all the crepes are finished.
Do not put the stuffing on top.
Pour the bechamel on top of the crepes you have set aside.
Let it flow.
Sprinkle grated cheddar on it.
Bake in a preheated oven at 180 degrees for 10 minutes and serve hot.
