12 salty pancakes fried in advance
300 g chicken paprika
50 cl sour cream
hot pepper (paprika) rings
Instructions
1. Mince the meat of the chicken paprika and mix with 2 tablespoons of sour cream.
2. Boil the juice of the stew with the remaining sour cream.
3. Fill the pancakes with the chicken paprika filling, tucking in the ends.
4. Arrange in an ovenproof pan and poor the sour cream sauce over the pancakes.
5. Heat through in the oven, sprinkle with sour cream.