Halwai May 14, 2021

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:

  1. To prepare the pancakes, sift flour and salt in a bowl.
  2. Make a well in the centre and break the egg in it.
  3. Gradually whisk in the milk and oil. Make a smooth batter.
  4. Cover and refrigerate for an hour.
  5. Brush a 7 inch non-stick pan with oil and heat the pan on medium heat.
  6. Pour 1/4 cup of batter on to it.
  7. Tilt to spread the batter evenly.
  8. Cook until the top is set and the bottom is browned slightly.
  9. Invert and cook the other side, for 30 seconds, till slightly brown.
  10. Cook the remaining pancakes like this.
  11. For filling:
  12. Melt 2 oz of butter in a saucepan.
  13. Saute onions until translucent.
  14. Add mushrooms and cook for 2 to 3 minutes.
  15. Stir in the flour and cook for a minute.
  16. Add the stock, bring to a boil.
  17. Stir in the chicken.
  18. Taste and add salt, pepper.
  19. Add the basil leaves.
  20. Spoon the filling onto a quarter of each pancake.
  21. Fold in half and then half again to make triangles.
  22. Top generously with grated cheese, bread crumbs and dot with remaining butter.
  23. Bake at 190 degree C for 20 minutes, until golden and bubbly.
  24. Serve immediately.