• 75g Plain flour
  • 2 Eggs
  • 150ml Milk
  • A dash of olive oil
  • 225g Chicken, finely chopped
  • 100g Mushrooms, sliced
  • 100ml Crème fraiche
  • ½tsp Mustard


  • STEP 1

    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.

  • STEP 2

    Pour into a jug and set aside.

  • STEP 3

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

  • STEP 4

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

  • STEP 5

    Flip the pancake and cook for a further 1-2mins or until the base is golden.

  • STEP 6

    Set aside and make your next pancake.

  • STEP 7

    Heat the oil in a frying pan and add the chicken.

  • STEP 8

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

  • STEP 9

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

  • STEP 10

    Spoon into the pancakes and roll.