Takes 15 -20 minutes plus batter standing time

This is good when you only have one portion of chicken and two or three people, you can even use leftovers.

Ingredients

Pancakes

2 eggs

1 teaspoon of oil

4oz/125 grams plain flour

Salt and pepper

½ pint/30 mls of milk or perhaps a little more – some flour is more absorbent than others

Stuffing

Fresh herbs – abut 2 tablespoons, parsley, lemon thyme, dill, tarragon – either a single herb or a mix. If you are using dried herbs you will only need about 2 teaspoons.

4oz/100 grams cooked and shredded chicken

1 lb/500 grams mushrooms

1 clove garlic or more as you like

2 tablespoons oil

1 oz/25 grams flour

½ pint/300 mls milk

2 teaspoons French mustard or rather less of a hotter mustard

Method

Make pancakes first. Break the eggs into a clean bowl, add a teaspoon of oil and pinch of salt and pepper and beat well. Have flour in a larger bowl with a well in the middle into which you pour the egg mixture. Mix until all the flour is mixed in and then add the milk by degrees, stirring at all times. A hand whisk is good for this. Leave to stand as this allows the flour grains to absorb the liquid. About 20 minutes is the minimum.

Finely chop the herbs, finely slice the mushrooms and peel and crush the garlic. Heat the milk, but do not boil it. Fry the mushrooms and garlic in oil until the mushrooms are soft. Season with salt and pepper, stir in the flour and then add the milk. Stir in the herbs and mustard and add shredded chicken. Keep warm

Now stir your prepared batter. If it seems too thick add a little more milk or some water and beat well. Spread a little oil on pan and cook 8 smallish pancakes. Each one will take only a few minutes. Turn to cook both sides. Spread the filling over each pancake as it is cooked, roll and place in ovenproof dish. If you do have an oven you might want heat the whole meal through, but it should be fine as it as long as you are quick.

Leave a Reply