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150 g/5 oz/1.25 cups plain (all-purpose) flour
1 egg, beaten
300 ml/0.5 pt/1.25 cups milk
Salt and freshly ground black pepper
30 ml/2 tbsp oil
75 g/3 oz butter or margarine
100 g/4 oz mushrooms, chopped
300 ml/0.5 pt/1.25 cups Chicken Stock
2.5 ml/0.5 tsp dried mixed herbs
225 g/8 oz/2 cups cooked chicken, chopped
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Method :
Beat 100 g/4 oz/1 cup of the flour with the egg, milk and a pinch of salt
to make a batter. Heat the oil in a frying pan (skillet) and fry (saute)
eight pancakes. Melt half the butter or margarine in a frying pan and fry
the mushrooms until soft, then stir in the remaining flour and gradually
add the stock. Bring to the boil, stirring continuously, add the herbs and
season to taste. Stir in the chicken, then remove from the heat and allow
to cool. Divide the sauce between the pancakes and fold over the edges to
make square parcels. Place them, folded-sides down, on a flat ovenproof
dish, and place knobs of the remaining butter or margarine on top. Cover
with foil and bake in a preheated oven at 200°C/400°F/gas mark 6 for 20
minutes until hot and golden. |