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- Ingredients
- Recipe
- Egg6 unit(s)
- Rice flour2 tablespoon
- Milk150 ml
- Salt1 to taste
- Chimichurry1 to taste
- Cooked and shredded chicken400 g
- Corn1 can(s)
- Sour cream1 can(s)
- Milk1/2 cup
- Ripe tomato2 unit(s)
- Water1 cup
- grated mozzarella1 to taste
- Pancake: In a bowl Mix the eggs, rice flour and 150ml of milk, season with salt and chimichurry to taste.
- Filling: In a pan add the cream, half a cup of milk, seasoning to taste, corn and shredded chicken. Mix everything over low heat until it thickens a little and set aside.
- Sauce: In a pan put the chopped tomatoes into very small pieces together with a cup of water. Season to taste and let it boil until it thickens. Reserve.
- In a non-stick frying pan, greased with butter, place a ladle of the pancake dough, spread it on the bottom and let it brown on one side, see and let it sugar on the other. Make the pancakes one by one
- As you remove the pancakes from the skillet, add the chicken filling and roll up. Reserve in a glass refractory
- When all the pancakes are ready, cover with the sauce and add mozzarella to taste.
- If you prefer, take it to the preheated oven at 180º until the mozzarella melts and it's ready.
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