Ingredients:
• For Pancake:
• 1/2 cup – flour
• 1 – Egg
• 300 ml – Milk
• 1 tbsp – oil
• For cooking – oil
• 1/2 tsp – salt
• For Filling:
• 1.5 cups – cooked chicken, shredded
• 1 cup – mushrooms, sliced
• 1/2 – onion, chopped
• 3 oz – Butter
• 1 oz – plain flour
• 300 ml – Chicken stock
• 8 oz – cheddar cheese, grated
• Little – dried breadcrumbs
• Few – Basil leaves
• To taste – pepper
• To taste – salt
Method:
- To prepare the pancakes, sift flour and salt in a bowl.
- Make a well in the centre and break the egg in it.
- Gradually whisk in the milk and oil. Make a smooth batter.
- Cover and refrigerate for an hour.
- Brush a 7 inch non-stick pan with oil and heat the pan on medium heat.
- Pour 1/4 cup of batter on to it.
- Tilt to spread the batter evenly.
- Cook until the top is set and the bottom is browned slightly.
- Invert and cook the other side, for 30 seconds, till slightly brown.
- Cook the remaining pancakes like this.
- For filling:
- Melt 2 oz of butter in a saucepan.
- Saute onions until translucent.
- Add mushrooms and cook for 2 to 3 minutes.
- Stir in the flour and cook for a minute.
- Add the stock, bring to a boil.
- Stir in the chicken.
- Taste and add salt, pepper.
- Add the basil leaves.
- Spoon the filling onto a quarter of each pancake.
- Fold in half and then half again to make triangles.
- Top generously with grated cheese, bread crumbs and dot with remaining butter.
- Bake at 190 degree C for 20 minutes, until golden and bubbly.
- Serve immediately.