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Creamy Chicken Filled Pancakes
Creamy Chicken Filled Pancakes
Ideal as a lunchtime meal or light dinner, these savoury pancakes are a treat for both young and old.
Serves 4 | Preparation Time: 10 mins | Cooking Time: 15 mins
Ingredients
- 1 packet Knorr Creamy Cheese Sauce
- 25 ml fresh basil, shredded
- 3 celery stalks, sliced
- 2 baby marrows, grated
- 2 carrots, grated
- 15 ml oil
- 600 g chicken breasts, cubed
- Salt and pepper to taste
- 5 spring onions, sliced
- 6 ready-made pancakes
- 30 ml flour
Instructions
- Dust chicken cubes in flour
- Heat oil in a large, non-stick frying pan, brown the chicken cubes and add the celery, spring onions, carrots and baby marrow
- Cook for a further 10 min
- Empty sachet contents into a jug
- Fill up to 250 ml mark with boiling milk
- Stir with a fork for a minute until thick and smooth
- Add the sauce to the chicken and vegetables and stir in the basil
- Season with salt and pepper
- Spoon creamy chicken mixture into the centre of the pancake and roll up to serve
- A great meal for kids!
