Chicken and mushroom pancakes
- 6 to 8
A fun way for children to enjoy chicken in a creamy pancake, suitable from 11 months
- 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
Method
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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.
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Step 2
Pour into a jug and set aside.
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Step 3
Heat a little oil in a 20cm diameter non-stick frying pan.
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Step 4
Pour a little batter into the pan and then tilt the pan to spread it thinly and evenly over the base.
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Step 5
Cook for about two minutes or until the top is set.
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Step 6
Flip the pancake and cook for a further 1-2mins or until the base is golden.
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Step 7
Set aside and make your next pancake.
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Step 8
Heat the oil in a frying pan and add the chicken.
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Step 9
Once the chicken is thoroughly browned, add the mushrooms and cook for a further three minutes.
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Step 10
Add the crème fraiche and mustard. Cook for a further five minutes.
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Step 11
Spoon into the pancakes and roll.
Try placing the rolled pancakes in an oven-proof dish, sprinkling with grated cheese and baking until golden.
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