2 servings
For the stuffing:
Small fillet – 600 g
Tomato – 2 pcs
Adygea cheese – 50 g
Corn salad – for decoration
Poultry spices – to taste
Salt and pepper – to taste
For the pancake:
Oat flakes – 4 tbsp
Milk – 50 ml
Egg – 2 pcs
Salt – ½ tsp
Butter – to taste
1/ Bake the fillets with the poultry spices and salt at 180°C for 30-40 minutes. Slice into thin slices.
2/ Prepare the pancakes: blend the oats in a blender, then mix them with milk, eggs, and salt. Heat a pan and lightly grease it with butter. Pour half of the batter into the pan, reduce the heat to medium, cover with a lid, and cook on both sides. Prepare the second pancake.
3/ Fold the pancakes in half. Place sliced cheese, tomato, and turkey fillet slices on one half of each pancake. Season with salt and pepper, garnish with corn salad, then fold to create a neat pocket.
For the stuffing:
Small fillet – 600 g
Tomato – 2 pcs
Adygea cheese – 50 g
Corn salad – for decoration
Poultry spices – to taste
Salt and pepper – to taste
For the pancake:
Oat flakes – 4 tbsp
Milk – 50 ml
Egg – 2 pcs
Salt – ½ tsp
Butter – to taste
1/ Bake the fillets with the poultry spices and salt at 180°C for 30-40 minutes. Slice into thin slices.
2/ Prepare the pancakes: blend the oats in a blender, then mix them with milk, eggs, and salt. Heat a pan and lightly grease it with butter. Pour half of the batter into the pan, reduce the heat to medium, cover with a lid, and cook on both sides. Prepare the second pancake.
3/ Fold the pancakes in half. Place sliced cheese, tomato, and turkey fillet slices on one half of each pancake. Season with salt and pepper, garnish with corn salad, then fold to create a neat pocket.