We don't often think of turning pancakes into a main meal but rolling pancakes around this creamy chicken and mushroom filling makes a great finger-food dish for older babies – that grown-ups will happily tuck into, too.

For a variation, you could try placing the rolled pancakes in an oven-proof dish, sprinkling them with grated cheese and baking until golden.


  • 75g plain flour
  • 2 eggs
  • 150ml milk
  • olive oil, for frying
  • 225g chicken, finely chopped
  • 100g mushrooms, sliced
  • 100ml crème fraiche
  • ½ tsp 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 1 minute, then flip the pancake and cook for a further 1 to 2 minutes or until the base is golden.

  • STEP 6

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

  • STEP 7

    Heat a small amount of 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 3 minutes.

  • STEP 9

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

  • STEP 10

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