Pancakes with julienne in cream sauce

1. Stage

Bake pancakes according to your favorite recipe. For this recipe we need 10 pancakes

2. Stage

So, let's start making julienne. Peel the onions, chop them finely and fry in vegetable oil until golden.

3. Stage

Add chopped mushrooms to the onions. Fry until the mushrooms are cooked

4. Stage

Boil the chicken fillet in advance until tender. Let cool, finely chop

5. Stage

And add to the mushrooms. Stir. Salt, pepper to taste.

6. Stage

Prepare the sauce. In another pan or saucepan, melt butter, add flour. The mixture will be lumpy.

7. Stage

Pour in the chicken broth and cream, stir with a whisk until smooth. Cook until thickened

8. Stage

Grate cheese on a coarse grater and pour into the creamy mass, stir

9. Stage

Pour the sauce into the chicken and mushroom mass, stir

10. Stage

Cool down

11. Stage

Place some filling on the pancake

12. Stage

Roll up into a tube and cut into three pieces (according to the height of the mold)

13. Stage

Place the pancake rolls in a greased mold. For the filling, mix the cream with the eggs and pour over the pancakes

14. Stage

Sprinkle grated cheese on top. Bake for 25 minutes at 180°. Serve hot. Bon appetit!