Delicious savoury pancakes.


  • 8 pancakes
  • filling:
  • 50 g butter
  • 75 g mushrooms (sliced)
  • salt and freshly ground black pepper
  • 25 g flour
  • 200 ml chicken stock
  • 100 g cold chicken or ham (chopped)
  • 2 hard-boiled eggs (finely chopped)
  • 1 tsp chopped parsley
  • 1 tblsp cream
  • 200 g grated cheese to taste


  • Melt half the butter and add the mushrooms.
  • Season with salt and pepper cover the pan and cook slowly for 3 to 4 minutes.
  • Stir in the flour, cook for a moment then add the stock.
  • Bring to the boil, add the chopped chicken or ham, the eggs, parsley and cream.
  • Put a spoonful of the filling in the middle of each pancake, fold over and arrange overlapping on a fireproof dish.
  • Melt the remaining butter and pour over the pancakes.
  • Sprinkle with grated cheese and brown under a hot grill.

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