Preparation

• 1
  This recipe lends itself really well to using up leftover cooked chicken if you have any. If not, grill or pan fry 3 chicken breasts until they are cooked through.
• 2
  To make the pancakes, sift the flour into a bowl and add a pinch of salt. Beat the eggs in a separate bowl then whisk together with the milk. Pour the egg and milk into the flour then beat until the mixture is really smooth
• 3
  I like to use a food processor for this. Chill the mixture in the fridge for 20-30 minutes.Heat a frying pan, about 21-22cm in diameter, and melt a small knob of butter in it. Pour into the hot pan enough of the mixture to make a thin pancake, just enough to completely cover the bottom of the pan. Cook until light brown, just for a minute or so, then flip over to cook the other side. This batter should make 8-10 pancakes.
• 4
  Pile the pancakes on a plate and keep them warm in a low oven, covered with foil.
• 5
  Clean and slice the leek very finely. Wipe the mushrooms and cut them into thin slices. Chop the cooked chicken into bite sized strips. Finely chop the parsley.
• 6
  Melt a large knob of butter with a tablespoon of olive oil in a large heavy based pan. Over a low heat, gently sauté the leek for 3-4 minutes until soft, then add the mushrooms and cook together, stirring occasionally, for a further 4 or 5 minutes.
• 7
  Sprinkle in the flour a little at a time, stirring constantly, then gradually add the milk, continuing to stir, to make a thick sauce. Stir in the crème fraiche. Season to taste with salt and pepper and add a grating of fresh nutmeg. Add the chopped chicken and cook gently for about 5 minutes, stirring occasionally. Meanwhile, preheat the grill.
• 8
  Spoon the mixture in a line down the centre of each pancake, roll them and place in heatproof dishes, allowing 2 pancakes per portion. Grate the mature cheddar cheese over the top and grill for a few minutes, until the cheese is golden and bubbling. Garnish with chopped parsley and serve immediately.