Chicken, broccoli and mushroom pancakes with stilton sauce

Method

1. Put all the batter ingredients in a food processor or blender. Whizz for 30 seconds until smooth. Pour into a measuring jug and leave to stand for 10 minutes.

2. Meanwhile, blanch the broccoli florets in a large pan of boiling water for 1-2 minutes until only just tender. Drain and set aside

3. Now make the pancakes. Heat a non-stick crepe or frying pan and lightly grease with lard or oil. Make sure the pan is very hot. Pour about one eighth of the batter into the pan, tilting to distribute it over the base. Allow the mixture to bubble and solidify. Ease around the edges with a turner or palette knife, then toss or turn over to cook the other side.

4. Repeat this until batter is used up, making eight pancakes in all. Allow the pancakes to cool.

5. Preheat the oven to 200°C/gas 6.

6. To make the filling, heat the butter in a large frying pan over medium heat. Add the onion and gently fry for a few minutes until soft, without letting it brown.

7. Add the mushrooms and gently fry for about 5 minutes until soft.

8. Add the flour and cook for 1 minute stirring all the time.

9. Gradually add the cream, stirring all the time. Bring almost to the boil.

10. Add the chicken and broccoli florets. Cook for a few minutes to heat through, then season to taste.

11. Place equal amounts of the filling on each pancake. Roll them up and place in a single layer in a baking dish.

12. Now make the sauce. Melt the butter in a saucepan over medium heat. Whisk in the flour. Cook for about 1 minute whisking constantly, without letting the mixture brown.

13. Gradually add the milk, stirring well after each addition to make sure there are no lumps. Bring to the boil and cook for 2 minutes, stirring all the time.

14. Crumble in the Stilton cheese and remove from the heat.

15. Pour the sauce over the pancakes

16. Bake in the preheated oven for approximately 25-30 minutes. Serve hot.

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Ingredients

Main:

225g broccoli florets
lard or oil, for frying pancakes
25g butter or margarine
1 onion, finely chopped
115g Mushrooms, sliced
25g plain flour
225ml single cream
225g chicken, cooked
salt and fresh ground black pepper

For the batter:

1 large egg
pinch of Salt
115g plain flour
300ml Milk

For the Stilton sauce:

25g butter or margarine
25g plain flour
300ml Milk
115g Stilton cheese, crumbled
salt and fresh ground black pepper

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