Chicken Stuffed Pancakes Recipe

Chicken Stuffed Pancakes Recipe

Ingredients : Serves 4

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

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 200C/400F/gas mark 6 for 20 minutes until hot and golden.

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