Chicken, mushroom and spinach pancakes

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By: Lotte Duncan From: Good Food Bites

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This recipe is classed as easy

Rating 2.92 / 5 (71 votes)

Prep time:
40 min, plus resting time for batter
Cook time:
45 min

Lotte Duncan prepares a simple but special supper with these tasty chicken filled pancakes in a lip-smacking cheesy sauce


1. Set the oven to 200°C/gas 6. To make the pancake batter, sieve the flour into a mixing bowl with the salt. Make a well in the centre and add the egg. Add half the milk and beat well until thick. Add the rest of the milk and beat again. Leave to rest for 15 minutes.2. Heat a frying pan and add a little butter. Pour in 3-4 tablespoons of batter and swirl to coat the bottom of the frying pan. Fry until golden.Repeat until you have a stack of pancakes and the mixture is all used up. 3. For the filling, melt half the butter in a frying pan and fry the mushrooms and spring onions until soft. 4. Add the remaining butter, and then stir in the flour. Cook for 1 minute. Add the stock and wine and stir until boiling. Simmer for a couple of minutes to cook off the flour. Add the chicken, season to taste with salt and freshly ground black pepper, and stir in the cream. Cover. 5. For the cheese sauce, melt the butter, add the flour and milk and stir until thick. Add the cheeses and mustard and season. 6. Take eight pancakes and lay them out on a board. Sppon some of the chicken filling onto each one and roll up like a cigar. Lay the cooked spinach on the bottom of an ovenproof dish. Place the stuffed pancakes on top and pour the cheese sauce on top of that. Sprinkle with the extra cheese and bake in the oven for 20 minutes until golden brown. Serve with a lovely crisp salad.


For the pancake batter

For the filling

  • 50 g butter
  • 100 g chestnut mushrooms, sliced
  • 6 spring onions, sliced
  • 50 g plain flour
  • 275 ml chicken stock
  • 55 ml white wine
  • 450 g chicken, cut into strips ad cooked
  • 2 tbsp double cream
  • 1 pinches black pepper

For the cheese sauce

For the topping

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