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Creamy Chicken and Mushroom Crispy Pancakes

Deborah
Delicious savoury pancakes with a full of flavour filling and a yummy crispy coating!
Prep Time 40 minutes
Cook Time 45 minutes
Plus resting time: 30 minutes
Total Time 1 hour 55 minutes
Course Main
Cuisine British
Servings 4 people

Ingredients
  

For the filling:

  • 2 tbsp olive oil
  • 3 shallots finely chopped
  • 2 garlic cloves crushed
  • 5 fresh thyme sprigs leaves stripped
  • 2 chicken breasts diced into 1cm cubes
  • 25g butter plus extra for frying
  • 200g chestnut mushrooms quartered
  • 30g plain flour
  • 350ml milk (I use semi skimmed)
  • a splash of double cream (I use Elmlea)
  • a good grating of fresh nutmeg
  • finely grated zest of 1 lemon
  • salt and freshly ground black pepper
  • 3 medium eggs beaten
  • 150g fresh fine breadcrumbs
  • a pinch of ground turmeric
  • vegetable oil for frying

For the pancakes:

  • 250g plain flour
  • a pinch of salt
  • 2 medium eggs beaten
  • 500ml milk (I use semi skimmed)

Instructions
 

Make the filling:

  • Heat the olive oil in a medium saucepan over a low heat and cook the shallots and garlic for 8 to 10 minutes until soft. Add the thyme and chicken, then increase the heat and fry for 5 to 6 minutes until the chicken is cooked through. Transfer to a bowl.
  • Add a knob of butter to the pan and fry the mushrooms over a high heat for 2 to 3 minutes, then add to the bowl. Melt the 25g of butter in the pan over a medium to low heat and add the flour. Cook for 2 minutes, then gradually add the milk, stirring to make a smooth, thick sauce. Bring to the boil, then bubble for 1 minute to thicken and cook out the flour. Add the cream, nutmeg and zest. Season, to taste, with salt and freshly ground black pepper.
  • Add the sauce to the chicken and stir. Set aside to cool while you make the pancakes.

Make the pancakes:

  • Sift the flour into a large bowl with the salt. Make a well in the centre and pour in the eggs. Slowly pour in the milk into the well, whisking to incorporate the flour, until you have a smooth batter. Leave to rest for 30 minutes.
  • Lightly grease a medium, shallow frying pan with a little butter or vegetable oil. Put over a medium heat and, when hot, pour in a ladleful of the batter and swirl the pan so the batter spreads completely around the base, filling in any holes along the way. Leave for 30 seconds until you can see the batter starting to set.
  • With a spatula, loosen the pancake from the pan, then flip it over and cook for a further 30 seconds on the other side until golden. Transfer to a plate, keep warm and continue with the rest. You’ll need 8.

Assembly and cooking:

  • Put a pancake flat on a board and spoon 2 to 3 tbsp of the chicken mixture into the centre. Brush the edges of the pancake with beaten egg, fold in half and press the edges to seal. Repeat with the remaining pancakes and chicken mixture.
  • Preheat the oven to 180C/fan160C/gas mark 4. Put the breadcrumbs in a wide, flat bowl and mix with the turmeric and plenty of freshly ground black pepper. Coat each filled pancake in beaten egg, then in the breadcrumbs.
  • Heat a layer of oil in a non-stick frying pan, then fry the pancakes in batches for 2 to 3 minutes on each side until golden. Transfer to a lined baking sheet and bake for 10 minutes. Serve with a green salad or seasonal veg.

Notes

  • Any leftovers can easily be reheated the next day, either in the microwave for a couple of minutes, or in the oven for 8 to 10 minutes.
  • This creamy chicken and mushroom crispy pancakes recipe is easily adapted if you’re cooking for less or more people.

 

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Keyword Delicious magazine, Pancake Day, savoury pancakes, Shrove Tuesday