For the pancake batter:
120g plain flour
Pinch of salt
300ml of milk
Butter for frying
For the filling:
1 small onion, peeled and finely diced
120g of chestnut mushrooms, sliced
50g plain flour
275ml chicken stock
55ml of white wine
1 tsp of dried tarragon
350g of cooked chicken cut into strips
225g frozen peas
Sea salt and black pepper
3 tbsp of double cream
1 tbsp of chopped chives
For the cheese sauce:
40g plain flour
570ml of milk
225g mature cheddar, grated
1 tsp English mustard
Sea salt and black pepper
Preheat oven to 200°C/400°F/Gas Mark 6
To make the pancake batter, sieve the flour into a mixing bowl with the salt. Make a well in the centre and break the eggs into the well, add half the milk and beat well until the mixture is smooth. Add the remaining milk and beat again. Leave the mixture to rest for 15 minutes.
Heat a small non-stick pan with a little bit of butter, pour in about 3 tablespoons of batter, swirl to coat the bottom of the frying pan and fry until golden and flip over and cook the other side. Repeat until you have used all the mixture up.
For the chicken and pea filling, melt the butter in a large frying pan and fry the onion and mushrooms until soft. Stir in the flour and cook on a low heat for a minute, then remove from the heat and whisk in the stock, wine and tarragon and place back on the heat and simmer for a couple of minutes. Add the chicken and peas, season well with sea salt and black pepper, stir in the cream and the chopped chives and bring back to the boil. Remove from the heat and cool.
For the cheese sauce, place the butter, flour and milk in a saucepan, whisk well and stirring constantly, cook over a low heat until thickened and boiling. Simmer for 1 minute and add the cheese and mustard and adjust the seasoning with sea salt and black pepper.
Take eight pancakes and lay them on a board. Spoon some of the mixture onto each one and roll up like a wrap. Place the stuffed pancakes in a buttered ovenproof dish and top with the cheese sauce. Sprinkle with extra cheese and bake in the oven for 20 minutes, until golden brown.
Serve with a crisp green salad.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)