Tarragon Chicken Pancakes


serves 4
120 g (4 oz) plain wholemeal flour
280 ml (1/2 pint) skimmed milk
Polyunsaturated vegetable oil, for frying
45 g (1 1/2 oz) plain unbleached flour
280 ml (1/2 pint) skimmed milk
Freshly ground sea salt and black pepper, to taste
225 g (8 oz) cooked chicken, chopped
1 avocado pear, peeled, halved, stoned and chopped
2 tsps lemon juice
1 tbsp chopped fresh tarragon


1. Put the wholemeal flour into a large bowl, and make a slight well in the centre. Break the egg into the well and begin to beat the egg carefully into the flour, incorporating only a little flour at a time.

2. Add the milk gradually to the egg and flour mixture, beating well between additions, until all the milk is incorporated and the batter is smooth.

3. Heat a little oil in a small frying pan, or crepe pan, and cook about 2 tbsps of the batter at a time, tipping and rotating the pan, so that the batter spreads evenly over the base to form a pancake. Flip the pancake over, to cook the second side.

4. Repeat this process until all the batter has been used up. Keep the pancakes warm, until required.

5. Blend the plain flour with a little of the skimmed milk, and gradually add the rest of the milk, until it is all incorporated.

6. Pour the flour and milk mixture into a small pan, and cook over a moderate heat, stirring continuously, until the sauce has thickened. Season to taste.

7. Stir the chopped chicken, avocado, lemon juice and tarragon into the sauce.

8. Fold each pancake in half, and then in half again, to form a triangle.

9. Carefully open part of the triangle out to form an envelope, and fill this with the chicken and avocado mixture.

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