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Crispy Pancake Rolls

Isabella's picture
These crisp pancake rolls are perfect for serving for breakfast. I make these pancake rolls often and they are very filling and savory. Flavored with mixed herbs and filled with chicken along with eggs, these crisp pancake rolls will keep you full for hours till lunch!
  Pancakes 6 (About 6 Inches)
  Egg 1
  Stale white breadcrumbs 3 Ounce
  Butter 3 Tablespoon
  Olive oil 3 Tablespoon
  Onion 1 Medium
  Olive oil 1 Tablespoon
  Cooked chicken 6 Ounce, minced
  Parsley 2 Tablespoon, chopped
  Mixed herbs 1⁄4 Teaspoon
  Egg yolk 1
  Double cream 2 Tablespoon
  Milk 2 Tablespoon
  Salt To Taste
  Ground black pepper To Taste

To make the filling, heat the olive || oil in a pan and fry the onion until soft and golden.
Remove the onion from the pan and mix with the remaining filling ingredients, adding salt and freshly ground black pepper to taste.
Place 2 tablespoons of filling in the centre of a pancake.
Fold two sides of the pancake over the filling and roll up into a neat, secure parcel.
Repeat with the remaining pancakes.
Beat the egg with a tablespoon of water in a dish.
Add a little seasoning.
Coat each pancake with beaten egg mixture then coat with breadcrumbs.
Heat equal quantities of butter and oil in a frying pan and fry the pancake rolls for about 8 minutes or until crisp and golden brown on all sides.
Drain well and serve immediately.

Recipe Summary


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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3145 Calories from Fat 1598

% Daily Value*

Total Fat 182 g280.3%

Saturated Fat 53.6 g268.2%

Trans Fat 0 g

Cholesterol 929 mg309.7%

Sodium 1622.1 mg67.6%

Total Carbohydrates 284 g94.6%

Dietary Fiber 12.8 g51.3%

Sugars 80.7 g

Protein 104 g208.5%

Vitamin A 112.4% Vitamin C 92.4%

Calcium 69.5% Iron 112.4%

*Based on a 2000 Calorie diet


Crispy Pancake Rolls Recipe