Chicken and mushroom pancakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes up to 8 pancakes
Ingredients
- 75g plain flour
- 2 eggs
- 150ml milk
- olive oil, for frying
- 225g chicken, finely chopped
- 100g mushrooms, sliced
- 100ml crème fraiche
- ½ tsp 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
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.