Chicken pancakes: Stuffed crêpes, perfect for lunch-time

It might be warm and sunny this summer in South Africa but it also means that there are some rainy days ahead. There’s one simple snack we love to make when it’s raining and it’s pancakes. Fluffy crêpes with cinnamon sugar is always a treat we enjoy when we’re snuggled-up and enjoying a movie. However, have you ever tried loading your crêpes with something like we did with this chicken pancakes recipe?

Chicken pancakes suggestions

These pancakes are best made as thin as possible but if you want something more hefty, add a bit more batter, but don’t go too far. This recipe is great for leftover chicken which you can shred and is already flavoured, so it’s even less work on a rainy day. Add some colour with grilled tomato slices, perfectly made in an air fryer or pan and a side of avocado mash. Serve while hot and enjoy for any meal you want to.

These chicken pancakes are also great as platter treats for events if you cut them in easy-to-enjoy pieces and sides.

If you need a meal you can whip-up in a flash when the summer rains start, try our chicken pancakes. They’re fully-loaded and delicious.

Chicken pancakes recipe

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Recipe by Gary Dunn Course: Main, SnacksCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Ingredients

• For the pancakes:

• 115 g plain flour

• 1 pinch salt

• 1 egg

• 500 ml milk

• 1 tbsp oi

• oil for frying

• For the filling:

• 1½ oz. butter

• 45 g flour

• 250 ml milk

• 170 g cooked ham

• 170 g cooked chicken (left-overs are great here)

• salt and pepper

• tomato slices

• parsley sprigs

Method

• For the pancakes
• Sieve together flour and salt. Add egg, then gradually add half the milk, beating well until a smooth batter. Stir in remaining milk and oil.
• Put a little oil into the frying pan and heat. Pour off surplus oil.
• Pour about 2 tablespoons of batter into pan and tilt so that the batter covers the base.
• Cook until underside is golden. Toss or turn pancake and fry until second side is cooked. Turn out of pan and keep hot (see notes below). Repeat with remaining batter to give 8 pancakes.
• For the filling:
• Melt butter in pan, add flour and cook for a minute. Remove from heat and gradually stir in milk. Return to heat and bring to the boil, stirring all the time until sauce bubbles and thickens.
• Add chopped ham and chicken and season well.
• Divide filling between pancakes and roll up. Serve garnished with grilled tomato slices and parsley sprigs.

Notes

• To keep your pancakes warm, place on a plate over a pan of hot water and cover with foil. If they are going to be allowed to cool and get reheated, place a piece of greaseproof paper between each layer to prevent them from sticking together.

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Do you want to make more lunch and snack recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Hamlyn All-colour Cook Book.

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