Pancake day is literally my favourite day of the year. I try and eat pancakes for every meal of the day and I just think it’s so fun. Every year since university, my housemate and I have eaten these savoury pancakes from Delicious magazine. They are HEAVEN and basically fancy enchiladas with pancakes instead of tortillas! You can find the original recipe here, but this is how we did it!
Ps. The picture is not amazing but honestly SO SO GOOD.
1 onion, chopped
100g pancetta or streaky bacon, chopped
200g chestnut mushrooms, sliced
1 garlic clove, chopped
400g chicken breast, sliced
200g crème fraîche
100g baby spinach
8 ready-made thin pancakes
A load of cheddar, grated
Follow a simple pancake recipe and make 8 thin pancakes, or buy ready made.
Heat some oil in a pan and gently heat the chicken and pancetta, until the chicken is cooked through and the pancetta is a little crispy. Remove from the pan.
Heat the oven to about 180 degrees celsius.
In a large saucepan, heat a little more oil and add the onion and garlic. Let this heat for a little and add the mushrooms until they are soft. Add back in the chicken and pancetta with the gravy and creme fraiche and stir. Add the spinach and let this wilt nicely and stir.
In a large deep baking tray, take a pancake and in the centre place a couple of tablespoons of the lovely chicken mix to fill the pancake. Roll up and tuck into the baking tray. Repeat until you’ve got 8 filled pancakes.
Sprinkle lots of grated cheese on top and pop in the oven for 10-15 minutes until the cheese is bubbling on top!
Serve and enjoy!!
Follow with a tonne of sweet pancakes 😉
Hope you enjoy!
Love, A x