What to do with those leftover pancakes?
Once again the photo stinks, but I tried! These taste a lot better than they look! I wanted to make a yummy pancake dinner and hubby and I agree, I pulled it off! This is a pretty simple recipe for two, you could double it easily for a bigger family. Works out with two pancakes a piece. The only thing I will note, is that if you are planning on making savory pancakes with leftovers, don't add vanilla or sugar to your batter! LOL! It doesn't quite work!!!
Chicken, Mushroom and Leek Crepes
Pre-heat oven to 180C/350F.
Melt butter and heat oil in large skillet. Saute the onion in the butter and olive oil until translucent. Season chicken with salt and pepper and add to skillet. Saute for a few minutes shaking pan to mix. Add mushrooms and saute until tender, add the leeks and saute until everything is cooked. Add wine and cook until almost gone. Add cream, herbs and seasoning. Taste to make sure seasoning is ok, add more if necessary. Simmer for a few minutes then remove from the heat.
Take a pancake and spoon some of the mixture in. Try and leave the sauce in the pan and just put chicken and veg into each pancake. Roll it up and place it in a buttered oven-proof dish. I used a 9x9 deep baking dish. Repeat with remaining three pancakes and place side by side in dish. Pour remaining sauce over the pancakes and sprinkle with mozzarella. Bake for 25-30 minutes until cheese is lightly golden. Serve as is or with a green salad.
As you can see mine got a little overcooked, but it was fine once you didn't mind the crunch cheese! :-) Enjoy... keep the comments coming!
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Chicken, Mushroom and Leek Crepes
- 4 leftover pancakes/crepes
- 1 tbsp olive oil
- 1 tbsp butter
- 2 chicken fillets, diced
- 1 pkg/8 oz sliced button/chestnut mushrooms
- 1/2 large Spanish onion, diced
- 1 large leek, chopped, light green and white parts only
- Small glass good white wine
- 1/2 cup cream
- 3 tbsp fresh chopped parsley
- 1 tsp thyme (fresh ideally, but dried is fine)
- 1/4 cup shredded mozzarella cheese
- Salt and Pepper to season
Pre-heat oven to 180C/350F.
Melt butter and heat oil in large skillet. Saute the onion in the butter and olive oil until translucent. Season chicken with salt and pepper and add to skillet. Saute for a few minutes shaking pan to mix. Add mushrooms and saute until tender, add the leeks and saute until everything is cooked. Add wine and cook until almost gone. Add cream, herbs and seasoning. Taste to make sure seasoning is ok, add more if necessary. Simmer for a few minutes then remove from the heat.
Take a pancake and spoon some of the mixture in. Try and leave the sauce in the pan and just put chicken and veg into each pancake. Roll it up and place it in a buttered oven-proof dish. I used a 9x9 deep baking dish. Repeat with remaining three pancakes and place side by side in dish. Pour remaining sauce over the pancakes and sprinkle with mozzarella. Bake for 25-30 minutes until cheese is lightly golden. Serve as is or with a green salad.
As you can see mine got a little overcooked, but it was fine once you didn't mind the crunch cheese! :-) Enjoy... keep the comments coming!
Sponsored by gold anklet
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