I love the taste of mushroom and freshly ground black pepper and so this recipe was just what I wanted to cook. I made my own pancakes/crepes, but they are readily available fresh and frozen, even here!! I poached a chicken breast as I never have left over BBQ or roast chicken. At the supermarket deli you can buy shredded or chopped chicken for $21 kg. I bought a chicken breast for $11 kg. This is a good pantry recipe: I didn't need to buy anything other than mushrooms and chicken.
It is also good because you don't need to turn the oven on, you just pop the filled pancakes under the grill for 5 minutes. You could add whatever you fancied to the creamy sauce, but I really liked this incarnation!!
Creamy Chicken and Mushroom Pancakes serves 4
To make your own pancakes, you need 8:
- 1 cup plain flour
- 1 1/4 cups milk, though I used less
- 2 eggs
- 20g melted butter
- extra butter for frying
For the filling
- 20g butter
- 3 spring onions or a brown onion, finely chopped
- 150g mushrooms, thinly sliced
- 2 tbspn plain flour
- 3/4 cup cream
- 1/2 cup chicken stock
- 1 1/2 cups shredded or chopped chicken
- 2 tbspn flat leaf parsley, chopped and a little extra for garnish
- salt and pepper to season
- 1/2 cup Parmesan cheese, finely grated
If you are making the pancakes yourself, put the flour into a bowl or jug, and make a well in the centre. Whisk together the milk, eggs and melted butter and then pour into the flour. Whisk until smooth.
Heat a large non-stick pan over a medium heat. You can see I used an ordinary pan and they didn't stick. Add a little butter and swirl, and then pour in 1/4 cup of the batter. Swirl again to almost cover the base of the pan. Cook for a few minutes until tiny bubbles appear or the bottom of the pancake is golden. Flip and cook until this side is golden. Put onto a plate and keep warm, using any method you like. I didn't actually bother.
Whilst cooking the pancakes I poached the chicken breast. Here's the link for the way I poach a chicken breast. Cool, and then shred or dice whatever chicken you have chosen to use.
To make the filling, place the same frypan you have used over a medium to high heat, add the butter and fry off the onion. When it is soft, add the mushrooms and cook for about 5 minutes or until they are tender. Add the flour and fry for a further minute.
Turn the down heat to low. I mixed the cream and chicken stock in a jug and then poured it in a little at a time, off the heat, stirring furiously. As you add more, you need to stir less furiously, until it is all combined.
Bring to a simmer, add the chicken and cook for 5 minutes. Take off the heat, stir in the parsley and salt and pepper to taste. Cool for 5 minutes more.
Grease a 20 x 30cm casserole with some butter. Mine is smaller and I fitted in 4 pancakes, and have four left for another day. Fill each pancake. Spread 1/4 cup of the filling over about 3/4 of the pancake, then roll up. Place into the casserole and continue until they are all done.
Turn on the grill, sprinkle the grated cheese over the top of the pancakes and then grill for about 5 minutes.
Sprinkle over a little extra parsley. I served it with some baby broccoli, but a salad would be good too. These definitely taste good the next day, even straight from the fridge: ask me how I know!!!