FOR THE BATTER
75 g Plain flour
75 g Self-raising flour
2 lg Eggs
125 ml Reduced fat milk
125 ml Water
———————FOR THE FILLING AND TOPPING———————
300 g Skinned chicken breast
600 ml + 2 Tbsp chicken stock
1 Tender leek; cleaned and
-finely
; sliced
Light flavoured oil;
-(canola, peanut or
; extra light olive
; oil)
1 tb Cornflour
Salt and pepper to season
1 tb Grated parmesan cheese
1 tb Breadcrumbs
Make up a pancake batter by mixing the two flours with the eggs, then
add the milk and water. Stir well but don’t overwork the mixture or
the pancakes will be tough.
Allow to stand for half an hour to allow the starch grains to swell.
Gently poach chicken breasts in the 600ml stock until cooked (about 10
minutes).
In another pan, poach leek slices in remaining two tablespoons of
stock and a teaspoon of oil for 10 to 15 minutes to soften. If it
starts to stick add more stock.
Cook pancakes, preferably in non-stick pan with a little oil (which
provides texture and allows the pancakes to brown well).
Don’t be alarmed if the first couple stick. They usually do for me!
Pile pancakes up and continue until all are cooked.
Remove chicken from stock and keep stock simmering to reduce it.
Cut chicken into small pieces.
Make sauce by mixing cornflour with a tablespoon of cold water and
slowly, a spoon at a time adding the reduced stock to it. Continue
until all stock has been added. You should have a sauce the
consistency of smooth custard. If it’s too thick add a little milk.
If it’s too thin reduce it over medium heat.
Divide sauce into two lots.
Mix half with the chicken and leek and season to taste.
Put a spoonful of mixture onto pancake and wrap or roll up.
Place pancakes in row on greased baking dish.
Top with remaining sauce.
Sprinkle with parmesan cheese and breadcrumbs.
Brown in hot oven for 10 minutes or so.
If making the dish in advance and refrigerating, cook in moderate
oven for 30 minutes before increasing temperature and browning.
Leftover potential: Poor.
Yields
4 servings