Flour
1 1/2 cup grated carrots
3/4 cup all-purpose flour
1/4 cup milk
2 tablespoons melted butter
1 tablespoon active dry yeast
1/2 teaspoon salt
2 eggs
Filling
1 cup orange juice
3 tablespoons melted butter
2 tablespoons all-purpose flour
1 teaspoon salt
500g cooked chicken, cut into small cubes
1 medium onion, finely chopped
Sauce
1 cup water
1 cup grated carrots
2 tablespoons all-purpose flour
1/2 tablespoon melted butter
Salt to taste
For brushing
Butter
Accessory
Non-stick skillet with an 18cm diameter bottom
Flour
1 1/2 cup grated carrots
3/4 cup all-purpose flour
1/4 cup milk
2 tablespoons melted butter
1 tablespoon active dry yeast
1/2 teaspoon salt
2 eggs
Filling
1 cup orange juice
3 tablespoons melted butter
2 tablespoons all-purpose flour
1 teaspoon salt
500g cooked chicken, cut into small cubes
1 medium onion, finely chopped
Sauce
1 cup water
1 cup grated carrots
2 tablespoons all-purpose flour
1/2 tablespoon melted butter
Salt to taste
For brushing
Butter
Accessory
Non-stick skillet with an 18cm diameter bottom
Dough
1
Squeeze the pulp into a cheesecloth and extract half a cup of juice
Mix the juice with the other ingredients
2
Brush the skillet with butter and heat it over medium heat
Spread two tablespoons of dough and fry until golden brown
Flip to cook the other side
Transfer to a plate and repeat the process with the remaining dough. Reserve
Filling
1
Sauté the onion in butter until translucent
Add the chicken and sauté until tender
Mix in flour, juice, and salt
Bring to a simmer and thicken slightly
Season with salt. Reserve
2
In a small saucepan, melt butter and whisk in flour, cooking until lightly browned
Add the carrot juice and water
Whisk until smooth and bring to a simmer
Season with salt
3
Spread some filling over the pancake, fold it in half, then fold again in half
Serve with the sauce.
