Chicken Stuffed Pancakes
From: Lynda, Quebec, Canada
Comments: Pancakes freeze very well... prepare stuffing while thawing pancakes!
IngredientsPreparation
Pancakes
  • 3 eggs
  • 1 1/2 cups [375 mL] milk
  • 1 tablespoon [15 g] melted butter
  • 1 3/4 cups [245 g] all-purpose four
  • 1 teaspoon [5 mL] baking powder
Stuffing
  • 1 small finely chopped onion
  • 3 cups [750 mL] cooked chicken dices
  • 1 [10-ounce / 284-mL] can cream of mushroom soup concentrate
Basic Sauce
  • 4 tablespoons [60 g] butter
  • 1/4 cup [60 mL] finely chopped parsley
  • 4 tablespoons [35 g] all-purpose flour
  • 1 [10-ounce / 284-mL] can chicken broth concentrate
  • Salt and pepper, to taste
To Serve
  • Grated cheese to taste [optional]
  • Cook pancakes.
  • Prepare stuffing.
  • Prepare basic sauce.
  • Meanwhile, preheat oven to 450°F [230°C].
  • Spoon 2 tablespoonfulls [30 mL] stuffing into the center of each pancake; roll pancakes.
  • Arrange pancakes side-by-side into a shallow baking dish [if needed, arrange into 2 layers].
  • Pour basic sauce all over rolls.
  • If desired, sprinkle all over with a little grated cheese.
  • Bake into preheated oven, for 10 to 15 minutes.
Pancakes
  • Into a small bowl, beat together eggs, milk and melted butter.
  • Mix together flour and baking powder; pour all at once into first mixture.
  • Beat vigourously, until smooth.
  • Cook 12 [6-inch / 15-cm each] thin pancakes; reserve.
Stuffing
  • Melt chopped onion until translucent.
  • Mix in chicken dices and cream of mushroom soup concentrate.
Basic Sauce
  • Melt butter; fry chopped parsley for 1 minute into melted butter.
  • Away from heat, blend in flour; pour in chicken broth concentrate.
  • Simmer over medium heat, stirring until thickened.
  • Salt and pepper.