13 December 2012,23:51 by

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Serves :

Preparation Time :
1 hour 10 minutes

Cooking Time :
30 minutes

Preparation Method :

  • First make the pancake batter. Sift the flour into a bowl with a pinch of salt.
  • Make a well in the centre and pour in the egg. Add the milk, a little at a time, whisking and drawing in the flour from the sides of the well. Set aside to rest.
  • Meanwhile, melt half of the butter in a saucepan, add the onion and fry gently, stirring, for about 5 minutes or until softened.
  • Add the mushrooms, increase the heat, and fry, stirring frequently, for 5 minutes or until the juices run. Remove from the heat and turn into a bowl. Stir in the chicken, the chopped parsley and season with salt and pepper.
  • To cook the pancakes, whisk oil into the batter. Heat oil in a crepe pan or frying pan until very hot.
  • Pour in a small ladleful of batter, swirl it around the pan and cook for about 1 minute until the pancake is golden brown on the underside.
  • Toss the pancake and cook until golden brown on the other side, then turn out the pancake so that the first side is underneath.
  • Repeat with the remaining batter to make 12 pancakes in total, adding more oil as necessary. As the pancakes are made, stack them up.
  • To make the sauce, melt the remaining butter in a pan, sprinkle in the flour and cook over a moderate heat, stirring, for 1-2 minutes.
  • Remove the pan from the heat and slowly add the milk, beating after each addition.
  • Return the pan to the heat and bring to the boil, stirring all the time. Lower the heat and simmer, stirring, for about 5 minutes until smooth.
  • Remove the pan from the heat and pour about half the sauce into the chicken mixture. Fold gently to mix then taste for seasoning.
  • Put a good spoonful of filling in the centre of each pancake and roll up into a cigar shape.
  • Stir the remaining milk and the cream into the remaining sauce in the pan and season to taste. Return to the heat and beat until hot.
  • Pour one-third of the sauce into an ovenproof dish and spread evenly.
  • Arrange the filled pancakes in a single layer in the dish and pour over the remaining sauce.
  • Sprinkle with Parmesan. Place in a preheated oven and cook for 20 minutes until bubbling.
  • Serve hot with a green salad.


  • 100 grams butter
  • 2 small onion, very finely chopped
  • 500 grams button mushrooms, sliced
  • 500 grams boneless, skinless cooked chicken, shredded
  • 5 tablespoons finely chopped parsley
  • 50 grams plain flour
  • 750 ml milk
  • 300 ml double cream
  • Salt and pepper
  • 50 grams Parmesan cheese, freshly grated


  • 200 grams plain flour
  • 2 eggs, beaten
  • 500 ml milk
  • 6 tablespoons grapeseed oil

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