For the cream
150 g of chicken breast without bones
1 liter of water
1 carrot cut into pieces
1 sprig of rosemary
1 stalk of parsley with leaves
1 onion diced into pieces
1/2 teaspoon of salt
1 tablespoon of chopped onion
1 tablespoon of melted butter
2 tablespoons of all-purpose flour
1/2 cup of milk
1/2 cup of heavy cream
Black pepper to taste
For the batter
2 eggs
1/4 cup of melted butter
1 and 1/2 cups of all-purpose flour
1 teaspoon of active dry yeast
1/2 teaspoon of salt
1 and 3/4 cups of milk
For the sauce
2 cups of plain yogurt (2 ramekins)
2 tablespoons of chopped fresh parsley
2 tablespoons of finely chopped onion
1 stalk of parsley with leaves
1/2 teaspoon of mustard
2 tablespoons of olive oil
Salt and black pepper to taste
For the cream
150 g of chicken breast without bones
1 liter of water
1 carrot cut into pieces
1 sprig of rosemary
1 stalk of parsley with leaves
1 onion diced into pieces
1/2 teaspoon of salt
1 tablespoon of chopped onion
1 tablespoon of melted butter
2 tablespoons of all-purpose flour
1/2 cup of milk
1/2 cup of heavy cream
Black pepper to taste
For the batter
2 eggs
1/4 cup of melted butter
1 and 1/2 cups of all-purpose flour
1 teaspoon of active dry yeast
1/2 teaspoon of salt
1 and 3/4 cups of milk
For the sauce
2 cups of plain yogurt (2 ramekins)
2 tablespoons of chopped fresh parsley
2 tablespoons of finely chopped onion
1 stalk of parsley with leaves
1/2 teaspoon of mustard
2 tablespoons of olive oil
Salt and black pepper to taste
Cook the chicken breast in 1 liter of water, with the carrot, rosemary, parsley, onion, and salt
Let it simmer for 30 minutes
Remove the chicken from the pot and puree it in a processor without the seasonings. Reserve
Fry the diced onion in butter until golden brown
Add the flour and stir until combined
Then add the milk, stirring until thickened
Remove from heat, add the mashed chicken, mix well, and add the heavy cream, whipped to stiff peaks
Season to taste
Prepare the pancakes: beat eggs with an electric mixer, add butter, flour, yeast, salt, and milk
Mix well
Heat a non-stick skillet over medium heat
Pour in 1/4 cup of batter and spread evenly to form a pancake about 10 cm in diameter
Reduce heat to low
When bubbles appear on the surface, flip the pancake and cook until golden brown on both sides
Repeat with remaining batter
Cut each pancake into four triangles and reserve
Prepare the sauce: mix all ingredients together, season to taste
Assemble the dish by placing the chicken mixture in a piping bag with a large flower tip
Make a mound in the center of the plate, spoon the sauce around it, and garnish with pancake triangles
Yield: 13 pancakes
375 calories per serving
Pairs well with: meat, such as roasted chicken or stewed beef
Also pairs well with a salad featuring mixed greens and vegetables, prosciutto, and pastrami.
