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Chicken and Leek Pancakes
Serves 4

75g plain flour
75g self-raising flour
2 large eggs
125ml reduced fat milk
125ml water

300g skinned chicken breast
600ml + 2 Tbsp chicken stock
1 tender leek, cleaned and finely sliced
Light flavoured oil (canola, peanut or extra light olive oil)
1 Tbsp cornflour
Salt and pepper to season
1 Tbsp grated Parmesan cheese
1 Tbsp breadcrumbs

Make up a pancake batter by mixing the two flours with the eggs,
then add the milk and water. Stir well but don't overwork the
mixture or the pancakes will be tough. Allow to stand for half an
hour to allow the starch grains to swell. Gently poach chicken
breasts in the 600ml stock until cooked (about 10 minutes).

In another pan, poach leek slices in remaining two tablespoons of
stock and a teaspoon of oil for 10 to 15 minutes to soften. If it
starts to stick add more stock. Cook pancakes, preferably in
non-stick pan with a little oil (which provides texture and allows
the pancakes to brown well). Don't be alarmed if the first couple
stick. They usually do for me! Pile pancakes up and continue until
all are cooked. Remove chicken from stock and keep stock simmering
to reduce it.

Cut chicken into small pieces. Make sauce by mixing cornflour with
a tablespoon of cold water and slowly, a spoon at a time adding
the reduced stock to it. Continue until all stock has been added.
You should have a sauce the consistency of smooth custard. If it's
too thick add a little milk. If it's too thin reduce it over medium
heat. Divide sauce into two lots. Mix half with the chicken and
leek and season to taste. Put a spoonful of mixture onto pancake
and wrap or roll up. Place pancakes in row on greased baking dish.
Top with remaining sauce.

Sprinkle with Parmesan cheese and breadcrumbs. Brown in hot oven
for 10 minutes or so. If making the dish in advance and refrigerating,
cook in moderate oven for 30 minutes before increasing temperature
and browning.


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