January 18, 2017


For the batter:
flour - 100 gms
Milk -300 ml
Egg -1
Pinch of salt
Oil for frying

For the Filling:
Cold cooked chicken - 350 gms
Medium onion - 1 (sliced)
Salt and freshly ground pepper

For the Sauce:
Butter - 25 gms
Flour - 25 gms
Milk -300 ml
Salt and freshly ground pepper
Stilton cheese - 100 gms


  •  Mix or blend the batter ingredients (except oil).
  • Heat a little oil in a small frying pan. Pour a little of the batter mixture into the pan, turning it round to cover the base thinly.
  • Cook quickly until golden brown underneath, turn with a palette knife or by tossing and cook the second side until golden.
  • Turn out on to kitchen paper towel and repeat to make eight pancakes.
  • Finely chop the chicken and onion and mix with the seasoning.
  • Place in the centre of each pancake, then roll them up and place in a lightly buttered ovenproof dish.
  • Blend togetheer the sauce ingredients and pour into a saucepan.
  • Whisking all the time, bring to the boil over a medium heat.
  • Cook for 1-2 minutes until thickened, then pour over the pancakes and put in the oven at 190 C for 20 minutes until the pancakes are heated through and the sauce golden.
To Freeze: Pack the pancakes and sauce separately in rigid containers before baking. To serve, thaw at room temperature for 2 hours and reheat in the oven at 200 C for 15 minutes.

No comments:

google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0