Chicken broth with stuffed pancake rolls

Products needed.

Prepare the broth. Pour the chicken in a pot with water (900 ml), add a bay leaf.

Bring to a boil, remove the foam and cook over low heat under a lid for 40-60 minutes. Salinate the broth 5-10 minutes before the end of cooking.

Take the chicken out of the broth (it is not necessary, you can use it for any other dish).

We strain the broth.

Let's work with batter for pancakes. From this amount of products will turn out 3 pancakes. In a bowl beat an egg, poured salt.

Stir with a whisk or mixer.

Then add 1/3 of the milk to the egg mass.

Then mix and add flour.

Mix with a mixer or whisk. At first the dough will be quite thick.

Then pour in remaining milk and vegetable oil.

Mix well until homogeneous. The dough should turn out liquid, about as thick as heavy cream.

In a frying pan, grease it with oil and heat it up well (my frying pan has a diameter of 19 cm). Pour 1/3 of the batter into the pan and spread it in a thin layer on the bottom with a swirling motion.

Fry the pancake for about 1 minute on each side until lightly golden. Fry all pancakes in this manner. No more oil can be added to the frying pan. Ready pancakes move to a plate.

Chop the chicken fillet into arbitrary pieces.

Shred sliced chicken into minced meat.

Pour salt and pepper into the filling.

Mix Mix.

Spread 1/3 of the stuffing on the pancake as an even layer (a little bit coming up to the edges).

Roll up the pancake with stuffing in a tight roll.

Roll up all the pancakes.

Using a sharp knife cut the rolls into 1-1,5 cm thick slices.

Heat vegetable oil in a frying pan and put pancake rolls.

Fry pancake rolls on low heat for about 3-4 minutes on each side until browned.

Spread fried pancake rolls on plates, pour hot broth and sprinkle with chopped dill.

Bon appetit