Chicken, leek and sweetcorn pancakes


serves 4.
100 g (3 1/2 oz) plain white flour
1 egg
300 ml (10 fl oz) skimmed milk
a pinch of salt
low fat cooking spray

for the filling

low fat cooking spray
350 g (12 oz) skinless chicken breasts, diced
225 g (8 oz) leeks, sliced
1 chicken stock cube
4 tablespoons boiling water
125 g (4 1/2 oz) canned sweetcorn, drained
150 g ml (5 fl oz) low fat plain fromage frais
salt and freshly ground black pepper


1. To make the pancakes, sift the flour into a mixing bowl. Make a well in the centre and add the egg, milk and salt, and whisk to a smooth batter

2. Spray a non stick crepe pan or a 20 cm (8 inch) frying pan with low fat cooking spray. Swirl about a ladleful of the batter into the pan - enough to just cover the bottom of the pan.

3. Cook for 1 minute then flip the pancake over and cook the other side for 1 minute.

4. Repeat until you have eight pancakes.

5. Stack them on a plate, cover with foil and keep them warm while preparing the filling.

6. Heat a non stick frying pan and spray with low fat cooking spray.

7. Add the chicken and leeks and stir fry for 5 minutes until the chicken is sealed on all sides.

8. Crumble in the stock cube and add the boiling water Stir well and cook for about 5 minutes, uncovered, until all the liquid evaporates.

9. Add the sweetcorn, fromage frais and seasoning, and warm through gently - don't allow it to boil or it may separate.

10. To serve, remove the foil from the pancakes and divide the filling between them.

11. Fill the pancakes just before you are ready to serve, if you assemble them too early they will become soggy.

12. Roll them up and serve hot.

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