Chicken Mushroom Pancake

Chicken Mushroom Pancake

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This delightful chicken mushroom pancake is a light and creamy wonderful light lunch idea or ideal for a small dinner. The chicken mushroom filling is made of a basic white sauce mixed with the chicken mushroom part and could also be used as a filling for pasta. (Chicken Alfredo version). You can go even further and use the filling as the basis for a chicken pie by just adding the puff pastry on top. So it is actually a 3-in -1 version! Wonderful! Fewer ideas to think about what to make for dinner! The chicken mushroom pancake is completed when you add some fried onion, mushroom and of course green pepper to it. Delicious. The pancakes for the chicken mushroom pancake is again the light crepe style pancakes from a previous blog recipe of mine, underneath custard pancake dessert. If you would like a thicker pancake, just add more batter to the pan when you are making the pancakes. This goes excellent with a colourful salad on the side - more of that later. If I can give a tip for a beautiful salad: use a variety of ingredients for the side salad. To me, a salad is a beautiful art collection on its own. Use a beautiful medley of salad leaves, cucumber, cherry tomatoes, peppers, pickled onion, olives, feta and sundried tomatoes pieces (which will complement the cherry tomatoes beautifully) and gherkins. Round off the salad with a beautifully honey-mustard salad dressing and you are set to start the afternoon work shift with a bang!


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Serves: 5 Prep time: 40 Minutes Cook time: 15 Minutes Ready in: 55 Minutes

Nutrition: Calories 290 Carbs: 12.1g Protein: 21.9g Fat: 16.7g

Ingredients:
PANCAKES
220 gflour
4 eggs
400 ml milk milk, mixed with
150 ml water
1 pinch of salt
CHICKEN FILLING
650 g chicken breast fillets, cut into cubes
¼ green pepper, cut into cubes
1 onion, finely chopped
100 g mushrooms, thinly sliced
750 ml milk
125 ml cream
50 g butter
50 g flour
1 Tablespoon grated Cheddar cheese per pancake
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Instructions:
1
PANCAKES:
ix the flour and salt together..
2
Whisk the water and the eggs together and add it to the flour mixture while whisking continuously. Ensure there is no lumps. Start baking the pancakes in a pan and use spray and cook to spray after every 2nd or 3rd pancake.
3
CHICKEN FILLING:
Fry the onion, green pepper and mushroom together until cooked..
4
Add the chicken fillet blocks and keep on frying the mix until the chicken is lightly cooked.
5
Set the mixture aside. In a separate sauce pot, melt the butter and add the flour to make a Roux. Add the milk slowly while whisking continuously so that no lumps will form. Add the cream last.
6
Add the chicken mixture to the white sauce mixture and season with salt and pepper. If the mixture is too runny for your choice thicken a bit more with maizena.
7
Place the pancake on the wrong side up on a plate if you would like to make long folded pancake.(fold the pancake is a square if wanting to present it different) Add 3-4 spoonfuls of filling in the pancake and roll up. Add a little bit of filling over the centre of the pancake and add some grated cheddar cheese.
8
Let the pancake warm up in the oven until the cheese is melted and the pancake and filling are heated through .
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