By Vera Fourie
1 Cup and 2 tablespoons of plain flour
1¼ Cups of milk
1 Small brown onion, finely chopped
1 Small punnet of button mushrooms, sliced
¾ Cup of pure cream
½ Cup of chicken stock
1½ Cups of shredded cooked chicken
6 Rashers of bacon, cooked crisp and crumbled
2 Tablespoons of chopped fresh flat-leaf parsley leaves, plus extra for topping
⅓ Cup of finely grated parmesan
Combine the cup of flour and a pinch of salt in a bowl, and make a well in centre. Whisk milk and eggs in a jug and add to flour mixture, and whisk until lump-free. Heat a round non-stick frying pan over medium heat and brush with a little melted butter (about 20g). Pour a quarter cup of batter into pan and swirl to cover the base. Cook for two to three minutes until bubbles appear on surface, then flip and cook for a further two minutes until cooked through. Transfer to a plate and repeat with remaining batter until done.
For the Filling, melt the remaining 20g of butter in a large frying pan over medium-high heat and add the onion and mushrooms and cook for about three to four minutes until softened. Reduce heat to low and sprinkle the flour over and mix until well coated. Gradually stir in the cream and stock and bring to a simmer; then add the chicken and bacon. Cook, stirring occasionally, for five minutes or until slightly thickened and chicken is heated through. Remove from heat and stir in the parsley. Cool for 5 minutes.
Finally, preheat your grill to medium-high and place one pancake on a flat surface. Place a quarter of a cup of the chicken filling in the middle, spread it lengthwise and then roll up. Place in a greased ovenproof dish and repeat with remaining pancakes and filling. Sprinkle cheese over and grill until that’s melted and golden. Sprinkled chopped parsley over and serve straight to the table.