Chicken & Mushroom Pancakes

Almost any mixture of cooked vegetables, fish or chicken, and herbs or nuts, moistened with a little white sauce, cream or cream cheese, can be used as a thin pancake or crêpe filling. This recipe would be delicious with buckwheat pancakes and of course you can make your own – just replace half the plain flour with buckwheat flour.

Serves:  4
  • 4 tbsp (2oz) Kerrygold Salted Butter, extra to grease
  • 3 cups (8oz) button mushrooms, sliced
  • 2 tbsp plain flour
  • 1 cup (8fl oz) chicken stock (from a stock cube is fine)
  • 4 tbsp cream
  • 12 thin savory pancakes or crêpes (shop-bought)
  • 2 cups (12oz) boneless cooked chicken, any skin removed and shredded
  • 1 cup (4oz) Kerrygold Dubliner cheese, grated
  • salt and freshly ground black pepper
  • spinach salad, to serve

Preheat the oven to 190°C (375°F), Gas mark 5. Melt the butter in a heavy-based pan, then add the mushrooms and cook for 2-3 minutes. Stir in the flour and cook, stirring for 1 minute, then pour in the stock. Bring to the boil, stirring and then simmer for 2-3 minutes.

Stir the cream into the mushroom sauce and allow to warm through and then fold in the chicken. Season to taste. Spoon some of this mixture onto a quarter of each pancake or crêpe. Fold in half, and then in half again to form neat pockets.

Arrange the filled pancakes in a buttered ovenproof dish, just large enough to hold them and sprinkle with the cheese. Bake for 15-20 minutes until bubbling and golden brown.

Serve the pancakes straight to the table with a separate bowl of spinach salad and allow everyone to help themselves.