CREAMY CHICKEN AND VEGETABLE PANCAKES 

PANCAKES 

• 1 cup plain flour 

• 2 eggs 

• 1 cup milk, approximately 

FILLING 

• 3 chicken breast fillets 

• 1 sprig parsley 

• 1 small onion 

• 1/2 cup of dry white wine 

• 1/2 cup water 

• 3 black peppercorns 

• 30g butter 

• 1 tablespoon flour 

• 1/2 cup cream 

• 1 teaspoon french mustard 

• salt,

•  pepper 

• 1 stick celery 

• 2 carrots 

• 15g butter, extra 

TOPPING 

• 60g cheddar cheese 

• 1 tablespoon grated parmesan cheese 

• 30g roasted hazelnuts 

CREAMY CHICKEN AND VEGETABLE PANCAKES RECIPE:

Sift flour into a bowl, making well in center Add eggs work flour in from sides, gradually stir in enough milk to make a smooth batter, and stand 30 minutes From a small jug pour 2 or 3 tablespoons of batter into a heated greased pan, cook slowly until set and lightly browned underneath Toss or turn, brown on other side Repeat with  remaining batter 

Filling: Place chicken fillets in a pan. add parsley peppercorns, sliced onion wine, and water. Cover, and bake in. a moderate oven for 15 minutes. Remove chicken from pan. cool strain pan. juices, reserve, cup. Slice chicken finely, cut carrots into thin strips, and cut celery into thin strips Melt butter in the pan, stir in flour, then pan juices and cream Stir until sauce comes to a boil remove from heat Stir in mustard, salt, and pepper Melt extra butter in a pan add celery and carrot strips, and stir over heat until vegetables are just tender Combine chicken, sauce, and vegetables, mix well. Divide Filling evenly between pancakes, roll up pancakes place in an ovenproof dish, and sprinkle combined grated cheddar cheese and parmesan over pancakes Sprinkle with finely chopped nuts, and bake uncovered in a moderately hot oven 10 to 15 minutes or until heated through. 

Serves 6

Also Read: WHOLEMEAL PANCAKES WITH LEMON