This Year We Went Savoury

It goes without saying that the traditional squeeze of lemon and the less than conservative sprinkle of crunchy granulated sugar on top of a piping hot pancake is bliss and entirely how Shrove Tuesday should be celebrated. However, this week when planning our supper menu I decided to buck the system (ahem, Carrie!) and go savoury. Radical, I hear you say. Radical.

I wanted a filling that would be eaten by the four of us so that I could be efficient with my prep time. We tend to have a busy-ish schedule on a Tuesday and I therefore didn’t want to be wasting precious time prepping different fillings for everyone. This is where I ended up.

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Creamy Chicken and Veggie Parsley Pancakes
Serves 4

8 savoury pancakes, with chopped parsley added to the batter

For the white sauce:
2oz butter
1 heaped tbsp plain flour
2 cups milk
1 level tsp mustard powder
2oz Parmesan, grated
Black pepper and salt

Melt the butter in a pan until bubbling, then stir in the flour and cook out for a few minutes. Gradually whisk in the milk to avoid lumps. Add the mustard powder, the Parmesan and season with black pepper and a little salt. When the parmesan has melted, remove the sauce from the heat and set aside.

For the filling:
1 large chicken breast, skin on
Black pepper and salt
Olive oil
1 tbsp butter
1 handful of mushrooms, cut into 6ths
1 leek, cleaned and finely chopped
1 courgette, cut into thin sticks
1/2 can of sweet corn

Rub a little olive oil on the skin of the chicken breast, season with salt and pepper and roast in a preheated oven at 190c for 25 mins. Check the breast is cooked the whole way through, then remove from the oven to cool.

In a large frying pan, heat the butter with some olive oil to a medium high heat. Add the mushroom pieces to the pan and brown quickly. Remove from the pan. Add a little more oil, then brown the leeks and courgettes and remove from the heat. There should still be a little bit of bite to the courgette. Return the mushrooms to the pan and add the corn.

Chop the chicken breast into thin strips and add to the veggie pan. Pour in half the white sauce and then then combine the whole lot gently together.

Now to assemble. You will need an extra

1oz grated Parmesan
1oz butter, cut into little pieces

Choose an oven proof dish with a width at least that of the diameter of your pancakes. Then pour the remaining white sauce into the dish to cover the base evenly. Next, lay one pancake out onto a flat surface and carefully spoon about three heaped tablespoons of the mixture onto the bottom third of the round. Roll up the pancake gently so as to encase all the filling to a fat cigar. Place the roll on top of the white sauce in the oven proof dish and then repeat with the remaining 7 pancakes.

Sprinkle the last oz of Parmesan and the last oz of butter over the pancakes before popping the dish back in the oven for 30 minutes. The white sauce should be bubbling around the edges and the filling of the pancakes should be piping hot.

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Although my 11 month old boyo wasn’t quite able to get his chops around these rolls as they were, I cut the pancakes into ribbons for him to feed himself with and then spoon fed the filling, which I had chopped up to be slightly less chunky.

All in all, it was a good family supper and we finished with four clean plates. But if I am perfectly honest, I kind of missed my classic sweet pancake and the fun that comes with everyone choosing and assembling their own sugary fillings. Hey ho. There is always next year!

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