Chicken and mushroom pancakes

Place the flour and eggs in a large bowl with half of the milk. Whisk the mixture until no lumps remains, then whisk in the remaining milk until the batter is smooth.

Pour into a jug and set aside.

Heat a little oil in a 20cm diameter non-stick frying pan.

Pour a little batter into the pan and then tilt the pan to spread it thinly and evenly over the base.

Cook for 1 minute, then flip the pancake and cook for a further 1 to 2 minutes or until the base is golden.

Set aside and make your next pancake. Continue until all the batter is used up.

Heat a small amount of oil in a frying pan and add the chicken.

Once the chicken is thoroughly browned, add the mushrooms and cook for a further 3 minutes.

Add the crème fraiche and mustard. Cook for a further 5 minutes.

Spoon some chicken mixture in the centre of each pancake and roll them up. Serve.