Mexican pancakes with chicken and olives

Mexican pancakes with chicken and olives differ from our usual stuffed pancakes in the presence of a large number of seasonings and spices that give the dish a piquant and rich taste.
This dish is perfect for a family lunch or dinner: tasty, satisfying and beautiful.

Ingredients

• 1 st. milk
• 2 eggs
• 1.5 st. flour
• 0.25 st. mineral water
• 30 ml. vegetable oil
• a pinch of salt
• a pinch of coriander
• 0.5 tsp ground cumin
• 2 chicken fillets
• 1 tsp seasonings for chicken
• 1 bulb
• 0.3 st. olives
• 1 garlic clove
• bunch of cilantro
• 30 ml. olive oil
• 150 g cream cheese (Philadelphia, Almette)

Directions

1. Prepare pancake batter by mixing eggs, milk, flour, water, butter, a pinch of salt, cumin and coriander. When the dough becomes homogeneous, fry the pancakes.
2. Cut the washed chicken fillet in half lengthwise, and then cut them into thin strips. Put in a bowl, add 2 tablespoons of olive oil, add a tablespoon of chopped cilantro, a teaspoon of chicken seasoning and minced garlic - mix everything and put in a cool place for a few minutes.
3. Onion cut into strips, olives rings.
4. Fry the onion in hot oil, add the chicken and fry a little. Then add the olives and cook for a few more minutes, making sure that the meat is not raw.
5. Grease the pancakes with cheese, then put the filling on each of them and roll into rolls. Put the finished pancakes on parchment paper, sprinkle with cheese and put in a preheated oven for a few minutes.
6. Serve with spicy tomato salsa and sour cream. Bon appetit!