The last remains of a roast chicken work perfectly for these tasty and comforting savoury pancakes and butter fried mushrooms with garlic up the flavour while the creamy white sauce balances things our beautifully before rolling up and sprinkling with cheese to melt and bubble under the grill. Serve with a crispy green salad or just on their own for a delicious lunch or light supper.
Ingredients – quantities depending on how many you are making
Left over roast chicken broken into pieces or fried chicken breasts cut into thin slices
Button mushrooms sliced
1 to 2 garlic cloves crushed
White sauce – recipe to follow soon
Pancakes – recipe to follow soon
Grated cheddar cheese
- Fry the mushrooms in butter until tender and add the vegetable spice and garlic.
- Add the chicken and heat through.
- Place a portion of the chicken onto a pancake and spoon over white sauce. Roll up and sprinkle with cheese.
- Place under the grill until the cheese is melted.