Chicken and mushroom pancakes

Method

• 75g plain flour
• 2 large eggs
• 150ml milk
• 1 dash olive oil
• 225g chicken, finely chopped
• 100g mushrooms, sliced
• 100ml crème fraiche
• 0.5tsp 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

  Cook for about two minutes or until the top is set.

• Step 6

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

• Step 7

  Set aside and make your next pancake.

• Step 8

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

• Step 9

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

• Step 10

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

• Step 11

  Spoon into the pancakes and roll.