Chicken and mushroom pancakes

- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Serves 6 - 8
Ingredients
- 75g Plain flour
- 2 Eggs
- 150ml Milk
- A dash of olive oil
- 225g Chicken, finely chopped
- 100g Mushrooms, sliced
- 100ml Crème fraiche
- ½tsp Mustard
Method
- 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.