Name: Krokiety (Polish Crumbed Pancake Rolls with Chicken and Mushroom)
Total time: 1 h 15 min
Cuisine: Polish
Ingredients: 150g plain flour; 2 eggs; 300ml whole milk; 1 tbsp sunflower oil; 0.25 tsp salt; 400g chicken thighs, boneless, skinless, finely chopped; 250g brown cap mushrooms, finely chopped; 1 onion, finely chopped; 2 tbsp sunflower oil; 20g butter; 1 tbsp plain flour; 100ml whole milk; 1 tbsp chopped fresh parsley; 0.5 tsp black pepper; 1 egg, beaten, for coating; 80g dried breadcrumbs; 4 tbsp sunflower oil, for frying

Krokiety (Polish Crumbed Pancake Rolls with Chicken and Mushroom)

Thin pancakes rolled around creamy chicken and mushroom, crumbed and fried until crisp. A Polish pub classic.

Time1 hr 15

LevelMedium

Costabout £1.98 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

765kcal
55.1gcarbs
8.6gof which sugars
39.3gfat
13.5gsaturates
47.8gprotein
4.3gfibre
0.9gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

4 rolls

Method

1
Whisk 150 g flour, 2 eggs, 300 ml milk, 1 tbsp oil and the salt into a smooth thin batter. Rest for 15 minutes.
15 min
2
Fry the batter in a lightly oiled 20 cm pan, a small ladleful at a time, for 1 minute each side. Stack the 8 pancakes on a plate and keep covered.
3
Fry the onion in 2 tbsp oil for 6 minutes. Add the chicken and cook for 8 minutes until golden. Add the mushrooms and cook for 8 more minutes until dry. Season well with pepper.
22 min
4
Stir in the butter and 1 tbsp flour, then slowly add 100 ml milk. Simmer for 2 minutes until thick. Add the parsley. Cool until warm.
5
Put a few spoons of filling on each pancake. Fold in the sides and roll up tightly like a spring roll.
6
Dip each roll in the beaten egg, then roll in breadcrumbs. Heat 4 tbsp oil in a wide frying pan and fry for 3 to 4 minutes, turning, until crisp and golden. Drain and serve hot.
4 min