Ingredients
Pancake / Crepe mix
- 125g plain flour( sifted)
- 1 pinch of salt
- 2 large eggs plus 1
- 30g melted butter
- 250ml milk
The pancake filling
- 2 chicken breasts – diced small
- 1 leek – sliced very thinly
- 1 tbsp plain flour
- 50 g butter
- 1 sprig thyme
- 100ml chicken stock
- 1 tbsp sour cream
- 200g grated strong white cheddar
Kev's Salsa Verde
- 1 small bunch parsley
- 1 tbsp Chopped Gherkins
- 1 lemon
- 1 clove garlic
- 1 tsp finely chopped red chilli
- 1 tbsp parmesan
- 100ml extra virgin olive oil
- Sea Salt & Cracked black pepper to taste
Method
Pancake / Crepe mix
- To make the pancakes: Pour flour and salt into a large bowl and make a well in the centre. Add the eggs and the melted butter.
- Whisk and slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk until it looks smooth.
- Cover the bowl and let to rest for 1 hour. Heat a small 6inch crepes pan and grease with oil using a piece of paper towel.
- Pour in a ladle of dough by tilting the pan in all directions to distribute the batter. Fry for 2 to 3 minutes on each side. Repeat until all batter has been used. Set the pancakes aside to cool.
The pancake filling
- Heat a frying pan and fry the chicken breast in a little oil for 5-6 minutes. Season with salt. Turn the temperature down to low & add the sliced leek, butter & thyme.
- Cook for 3-4 minutes. Add the flour and mix well. Slowly add the chicken stock until the mixture has come together.
- Cook for 2 -3 minutes. Check for seasoning and get ready to assemble.
Kev's Salsa Verde
It's a simple method of mix together – you can do this in advance and use a variation of herbs
Making the Pancakes
Lay the crepes out & place 2-3 tablespoons of the chicken mixture in each pancake. Sprinkle a little cheddar on the chicken mix. Roll into a cylinder and serve up immediately with some Salsa Verde.
Chef's Tip
Its Spring /Summer so use whatever herbs you have available in the garden to make your salsa Verde
