Classic pancakes
You can use this foolproof classic batter recipe to create a base for sweet or savoury pancakes
Chicken & pesto roll-ups
- Preparation and cooking time
- Prep:
- Ready in about an hour
- Easy
- Serves 4
Skip to ingredients
- 25g butter
- 25g plain flour
- 600ml milk
- 50g grated fresh parmesan
- 100g gruyère
- 6 tbsp pesto
- 8 pancakes(see recipe link below)
- 2 cooked skinless, boneless chicken breastsshredded
- 285g jar artichokehearts in oil, drained and quartered if necessary
Nutrition: per serving
- kcal730
- fat44g
- saturates24g
- carbs38g
- sugars0g
- fibre2g
- protein48g
- salt2.08g
Method
step 1
Preheat the oven to 200C/gas 6/fan 180C. Put the butter, flour and milk in a pan and whisk over a medium heat until the mixture boils and thickens. Reduce the heat and simmer for 5 minutes. Remove from the heat, stir in the Parmesan and half the gruyère and season with salt and ground black pepper.
step 2
Pour one third of the sauce into a bowl and stir in the pesto. Lay out the pancakes and spoon a dollop of sauce in the centre of each one. Top with the chicken and artichokes then fold in the sides of the pancakes and roll them up.
step 3
Arrange the pancakes in a single layer in a buttered large shallow baking dish (about 25 x 30cm) and pour over the remaining sauce. Scatter with the rest of the gruyère. (If making ahead, cool, cover and chill for up to a day, or freeze for up to a month.)
step 4
Bake, uncovered, for 30 minutes until the sauce is bubbling and golden. Serve with a green salad.
