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Creamy Chicken and Leek Pancakes




Source of Recipe


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List of Ingredients




450g butter
100g sliced mushrooms
1 chopped onion
50g plain flour
275ml chicken or vegetable stock
55ml white wine
450g chicken, cut into bite-size pieces OR tin of sweetcorn
Salt and pepper

Recipe



1. Mix up a batch of pancake mixture.
2. For the filling, melt half the butter in a frying pan and fry the mushrooms and onions until soft, add the chicken pieces or sweetcorn and cooked through.
3. Add the remaining butter to the frying pan, stir in the flour and cook for 1 minute. Add the stock and wine and stir until boiling. Simmer for a couple of minutes whilst the sauce thickens. Season with salt and pepper.
4. Lay out a pancake and spoon the mixture along the centre, roll up the pancake and place in a dish. Repeat and keep warm in the oven until ready to serve.

Serves 4