Chicken pancake rolls with paprika sauce
Savoury, stuffed pancakes is a proposal for a dinner that will please everyone.
Sweet pancakes can be found in most restaurants as a dessert. I make them at home whenever I can. I usually serve sweet pancakes with jam, I use cottage cheese, cocoa or chocolate less often.
In addition to sweet pancakes, savoury versions also exist and are popular. Such pancakes are usually stuffed with either vegetables or vegetables with the addition of meat.
At least that’s how it was with me. The stuffing I prepared was made with paprika, corn and chicken meat. I baked the pancakes with paprika sauce and served them with sour cream.
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Ingredients for chicken pancake rolls in paprika sauce.
Pancakes:
Make the pancakes according to THIS recipe.
Stuffing:
- 1 big red pepper
- 1 big onion
- 2 breasts of chicken (400 g)
- 1 and 1/2 teaspoon of salt
- 1/8 teaspoon of black pepper
- 1 tablespoon of sunflower oil
- 150 g frozen sweetcorn
Paprika sauce:
- 1 medium-sized tomato
- 1 medium-sized red onion
- 2 yellow TV peppers
- 1 tablespoon of sunflower oil
- 1 teaspoon of sweet paprika in powder
- 1/2 teaspoon of spicy paprika in powder
- 2 flat tablespoons of all-purpose flour
- 1/2 teaspoon of salt
- a pinch of black pepper
- small bunch of parsley
- 500 ml water
Additionally: sour cream and sweet pepper powder for serving.
How to make chicken pancake rolls in paprika cream.
Stuffing: pour oil into a pan, add finely chopped onion. Fry on a low heat for 4-5 minutes. When the onion is slightly soft, add the chopped paprika, diced chicken meat, frozen corn, salt and pepper. Fry for another 15 minutes.
Sauce: put the finely sliced tomato, sliced red onion, sliced paprika, oil, sweet and hot paprika powder, salt, pepper into the pot and add 400 ml of water. Cook over a medium heat until the ingredients are tender. Mix the flour in 100 ml of water and pour it over the ingredients in the pot. Bring it to a boil and keep it on the fire for 2 minutes. At the end, add the finely chopped parsley. Remove the sauce from the heat and blend.
Folding the pancakes: put the stuffing on each of the fried pancakes. Fold the sides of the pancake in, and then roll it up (just like you would do with wraps).
Place the pancakes in an ovenproof dish, and pour some of the sauce over them. Bake the pancakes in an oven preheated to 180 degrees Celsius for 25 to 30 minutes.
Serve the baked pancakes with the sauce. Additionally, add sour cream on top and sprinkle with paprika.
Good to know when making chicken pancake rolls.
I used yellow Hungarian paprika, similar to yellow Turkish pepper to prepare the sauce. This type of pepper is very popular where I live. If you cannot get such peppers in your local store, replace them with standard yellow pepper.
Do you like dishes with chicken? If so, try our recipe for Chicken in spinach sauce.
