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Pancakes with creamy garlic, chicken, and mushroom
Delicious savoury pancakes filled with a creamy garlic, chicken, and mushroom filling. Serves 4 as a light meal, or 8 as a starter.
Course
Main
Cuisine
British
Prep Time
20
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
Servings
4
Calories
405
kcal
Author
Jacqueline Bellefontaine
Ingredients
Pancakes:
100
g
plain flour
2
eggs
300
ml
milk
oil for frying
Filling:
1
teaspoon
vegetable oil
25
g
butter
1
onion
sliced
1 -2
cloves
of garlic
crushed
200
g
mushrooms
sliced
225
g
cooked chicken
cut into bitesize chunks
2
tablespoon
dry white wine or chicken stock
150
g
light cream cheese
salt and freshly ground black pepper
to taste
metric
-
US cups
Instructions
Make the pancakes and keep warm
(How to Make Pancakes step by step)
.
To make the filling, heat the oil and butter together in a frying pan and gently cook the onion until softened. Stir in the garlic.
Add the mushrooms and cook for 5-10 minutes until softened. Add the chicken.
Stir in the wine or stock and allow to bubble for a few moments, then stir in the cream cheese.
Heat gently, stirring until piping hot. Season to taste with salt and pepper. Stir in the parsley.
Divide the chicken mixture between the pancakes and fold up into triangles or parcels. Serve immediately sprinkled with a little extra parsley.
Notes
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)
Nutrition
Serving:
2
pancakes
|
Calories:
405
kcal
|
Carbohydrates:
30
g
|
Protein:
25
g
|
Fat:
19
g
|
Saturated Fat:
8
g
|
Cholesterol:
152
mg
|
Sodium:
285
mg
|
Potassium:
566
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin A:
495
IU
|
Vitamin C:
3.1
mg
|
Calcium:
169
mg
|
Iron:
2.6
mg