Beat eggs, flour and salt in a food processor. If batter is too thick, add milk and if batter is too thin, add a little flour. Heat a non-stick frying pan and grease with 2 tablespoons of olive oil, using a brush. Depending on the size of the pan, spoon some batter and tilt in all directions to evenly distribute batter. When it is cooked on one side, turn and cook other side.
Instructions for the filling
Cut the chicken into small pieces. Put them in a bowl and add mustard, onion, half of the olive oil, peppers, salt and pepper, and 200gr of talagani cheese. Mix well until all ingredients are combined.
Put 3 spoons of filling in each petoula and shape into a roll. Place the petoulas in a greased baking dish and brush with olive oil on top. Finally add round sliced tomatoes and the rest of the talagani cheese. Bake in preheated oven at 180 – 200 o C for 15 min until the petoulas are crispy, the tomatoes golden brown and the cheese has melted.
Petoulas is a dish rich in complex carbohydrates, fiber, vitamins such as complex-B vitamins, and trace elements such as manganese. The addition of talagani cheese offers an important source of animal protein, calcium, phosphorus, complex-B vitamins and vitamin A.
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