Stuffed Savoury Pancakes

Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A Worcestershire recipe: collected from an elderly cook who said she ‘had always made them’.

Ingredients

  • ½ lb. (240 g.) finely chopped cooked chicken or veal or very lean home-cooked ham or a mixture
  • 2

Method

Stir the meat, mushrooms and onions into the sauce. Check the seasoning and heat till not quite boiling. The mixture should be quite thick.

Make the first thin pancake, put a tablespoonful of the mixture on one half and roll up as tightly as possible. Lift on to a hot dish and keep hot while you make the rest. Lay them in a row on the dish. When all are done sprinkle with the cheese and