Chicken, Mushroom and Broccoli Pancakes Recipe
(serves 4)

Ingredients:

100 g
60 g
100 g
30 g/ 1/4 cup
300 ml
185 g
2 tsp

75 g

broccoli florets
salted butter
mushrooms, sliced
plain flour
milk
boneless chicken breast, cooked and diced
fresh or dried tarragon
salt and black pepper
Cheddar or Gruyere cheese, grated

Method:

1. Prepared the batter and cook the pancakes. Preheat the oven to 180 ^oC.

2. Put broccoli in a saucepan with boiling water and cook for 5 minutes, then drain the florets and set aside.

3. Melt one-third of the butter in a pan and cook the sliced mushrooms for 3 minutes. Remove from the heat and set aside.

4. Melt the remaining butter in a saucepan over a medium heat, stir in the flour and cook for 1 minute. Remove from the heat and gradually add the milk, stirring until smooth. Bring slowly to the boil,until the sauce thickens, then simmer for a further 5 minutes.

5. Stir in the broccoli, mushrooms, chicken, tarragon, salt and pepper.

6. Fill the cooked pancakes with the mixture and fold or roll them. Place in a single layer in an ovenproof dish. Sprinkle with grated cheese and bake for 20 minutes, or until the cheese is melted and bubbling.

PREPARATION TIME:     20 minutes, plus 15-30 minutes standing time                  COOKING TIME:    45 minutes

 

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