Kevin Aherne's chicken & leek pancake
Ingredients
Pancake / Crepe mix
125g plain flour( sifted)
1 pinch of salt
2 large eggs plus 1
30g melted butter
250ml milk
The pancake filling
2 chicken breasts – diced small
1 leek – sliced very thinly
1 tbsp plain flour
50 g butter
1 sprig thyme
100ml chicken stock
1 tbsp sour cream
200g grated strong white cheddar
Kev's Salsa Verde
1 small bunch parsley
1 tbsp Chopped Gherkins
1 lemon
1 clove garlic
1 tsp finely chopped red chilli
1 tbsp parmesan
100ml extra virgin olive oil
Sea Salt & Cracked black pepper to taste
Method
Pancake / Crepe mix
To make the pancakes: Pour flour and salt into a large bowl and make a well in the centre. Add the eggs and the melted butter.
Whisk and slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk until it looks smooth.
Cover the bowl and let to rest for 1 hour. Heat a small 6inch crepes pan and grease with oil using a piece of paper towel.
Pour in a ladle of dough by tilting the pan in all directions to distribute the batter. Fry for 2 to 3 minutes on each side. Repeat until all batter has been used. Set the pancakes aside to cool.
The pancake filling
Heat a frying pan and fry the chicken breast in a little oil for 5-6 minutes. Season with salt. Turn the temperature down to low & add the sliced leek, butter & thyme.
Cook for 3-4 minutes. Add the flour and mix well. Slowly add the chicken stock until the mixture has come together.
Cook for 2 -3 minutes. Check for seasoning and get ready to assemble.
Kev's Salsa Verde
It's a simple method of mix together – you can do this in advance and use a variation of herbs
Making the PancakesLay the crepes out & place 2-3 tablespoons of the chicken mixture in each pancake. Sprinkle a little cheddar on the chicken mix. Roll into a cylinder and serve up immediately with some Salsa Verde.
Chef's TipIts Spring /Summer so use whatever herbs you have available in the garden to make your salsa Verde
