Chicken And Leek Pancakes
- Serves: 4
- Calories: 43
- Fat: 3g
- Sodium: 59g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 107g
- 75 g plain flour
- 75 g self-raising flour
- 2 large eggs
- 125 ml reduced fat milk
- 125 ml water
The Filling and Topping
- 300 g skinned chicken breast
- 600 ml chicken stock
- 1 tender leek, cleaned and finely sliced
- 1 Tabsp peanut oil
- 1 Tbs cornflour
- Salt and pepper to season
- 1 Tbs grated parmesan cheese
- 1 Tbs 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.