Chicken Mushroom Pancake
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