Name: Pancakes Stuffed with Chicken and Mushrooms
Yield: Serves 8
Ingredients: 1 medium onion, skinned and very finely chopped; 3 oz/84 g butter; Butter for cooking the pancakes; A pinch of grated nutmeg; ¼ tsp salt; 2 oz/56 g grated cheese; 4 oz/112 g cooked chicken, diced fairly small (or use leftover ham or salmon); 3 tbsp melted butter, or sunflower oil; Salt and freshly ground black pepper; 1½ pints/850 ml milk; 2 tbsp sherry; 2 eggs; ¼ pint/140 ml milk; 3 oz/84 g plain flour; 4 oz/112 g plain flour; 8 oz/225 g mushrooms, sliced

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Pancakes can be a marvellous way to dress up leftover fish or meat. There is a certain panache attached to a dish composed of pancakes (especially if they are referred to as crêpes!) and a small quantity of leftover chicken, for example, can be padded out with a good tasty sauce.

Ingredients

For the pancakes (makes 16)

4 oz/112 g plain flour
2 eggs

Leftovers

Method

Work the ingredients for the pancakes in a blender until smooth, and leave the mixture to sit for 1–2 hours.

When you are ready to start making them, drop a piece of butter, about a small teaspoonful, into a 7-inch/18-cm frying pan. (Do not be tempted to substitute margarine. The pancakes will stick to the pan.) Melt the butter, swirling it around until the pan is well-greased all over.

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Ingredients

For the pancakes (makes 16)

Method

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