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.

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

Set aside and make your next pancake.

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

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

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

Spoon into the pancakes and roll.