Serves 4

105 g flour

For the pancakes: 105g. plain flour pinch salt 1 egg 1/4 litre milk 1 tablespoon oil and oil for frying For the filling: 40g. butter 40g. flour 3/8 litre milk 160g. cooked ham 160g. cooked chicken salt and pepper tomato slices parsley sprigs Sieve together flour and salt. Add egg, then gradually add half the milk, beating well until a smooth batter. Stir in remaining milk and oil. Put a little oil into the frying pan and heat. Pour off surplus oil. Pour about 2 tablespoons of batter into pan and tilt so that the batter covers the base. Cook until underside is golden. Toss or turn pancake and fry until second side is cooked. Turn out of pan and keep hot (see Quick Tip below). Repeat with remaining batter to give 8 pancakes. Melt butter in pan, add flour and cook for a minute. Remove from heat and gradually stir in milk. Return to heat and bring to the boil, stirring all the time until sauce bubbles and thickens. Add chopped ham and chicken and season well. Divide filling between pancakes and roll up. Serve garnished with grilled tomato slices and parsley sprigs.
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Entered	2020-12-24

Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19