Stuffed Pancakes (4 pcs)

Pancakes with Chicken and Spinach

 Wrap: Milk, Water, Flour, Sugar, Eggs, Salt, Canola Oil

Filling: Chicken, Spinach, Mozzarella, Parmesan, Canola Oil, Garlic, Honey, Dijon Mustard, Lemon Juice, Salt, Black Pepper.

Pancakes with Chicken and Mushrooms

Wrap: Milk, Water, Flour, Sugar, Eggs, Salt, Canola Oil

Filling: Chicken, Onion, Button Mushrooms, Canola Oil, Honey, Dijon Mustard, Lemon Juice, Salt, Black Pepper.

Pancakes with Pear

Wrap: Milk, Water, Flour, Sugar, Eggs, Salt, Canola Oil

Filling: Pear, Mascarpone, Cottage Cheese, Sugar, Lemon Juice, Butter, White Wine

Pancakes with Cherry

Wrap: Milk, Water, Flour, Sugar, Eggs, Salt, Canola Oil

Filling: Cherry, Mascarpone, Cottage Cheese, Sugar, Lemon Juice, Whiskey

Pancakes with Mushrooms and Onions

Wrap: Milk, Water, Flour, Sugar, Eggs, Salt, Canola Oil

Filling: White Mushrooms, Mozzarella, Parmesan, Onion, Canola Oil, Black Pepper.

Frozen Stuffed Crepes (4 pcs / 0.5 kg)

Stovetop (Pan):
Heat a non-stick pan over medium heat.
Add a small amount of butter or oil.
Place frozen crepes in a single layer.
Cover with a lid and heat for 4–5 minutes per side, turning gently, until fully heated.

Microwave:
Place crepes on a microwave-safe plate.
Cover loosely.
Heat on high for 4–5 minutes, turning halfway, until hot.

Do not refreeze after thawing.