Chicken bell pepper In a casserole of about 25 cm ø heat the oil and fry the onions in it. Remove from heat, sprinkle with paprika and extinguish with 1 cup of water.
Put the chicken cut into pieces, the tomato and the paprika cubes, season with salt, spice with hot paprika and stew with the lid closed at low temperature (about 40 min). Now take out the chicken. In a small 1 l baking bowl, mix the flour with the whisk in the sour and sweet whipping cream, add to the paprika stew form and let it bubble. Sieve the large and add salt if necessary. Debone the chicken, cut it whole and mix it in a baking dish of 15 cm diameter with 1 tbsp. Sauce, 2 tablespoons of sour paprika, whipped cream, salt, pepper and perhaps sheep paprika. Then heat this paprika chicken stuffing in a frying pan of 15 cm ø.
Pancakes In a small whisking kettle, stir the ingredients for the pancake batter with a whisk until smooth.
Heat the pancake pan, grease it thinly with oil and pour enough batter into the pan so that the bottom of the pan is evenly covered with a thin layer of batter. After about 15 seconds, turn the pancake to the other side and bake the same way on the other side. Bake the dough to 4 beautiful pancakes.
Serve Spread the paprika chicken filling evenly in the middle of the hot pancakes. Fold the tops of the pancakes together
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