I found this creamy chicken and mushroom crispy pancakes recipe on the Delicious magazine website when searching for savoury pancake recipes in preparation for Pancake Day (Shrove Tuesday). It's years and years since i've eaten a Findus crispy pancakes...and even back then I didn't have them that often. However, the idea of making our own fresh crispy pancakes really appealed...and chicken and mushroom in a creamy sauce is a delicious combination.
The end result is delicious savoury pancakes - the filling is full of flavour and the crispy coating on the pancakes works really well and is delicious too.
Tips
- Any leftovers can easily be reheated the next day, either in the microwave for a couple of minutes, or in the oven for 8 to 10 minutes.
- This creamy chicken and mushroom crispy pancakes recipe is easily adapted if you’re cooking for less or more people.
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How to make these Creamy Chicken and Mushroom Crispy Pancakes
Ingredients
For the filling:
- 2 tbsp olive oil
- 3 shallots, finely chopped
- 2 garlic cloves, crushed
- 5 fresh thyme sprigs, leaves stripped
- 2 chicken breasts, diced into 1cm cubes
- 25g butter, plus extra for frying
- 200g chestnut mushrooms, quartered
- 30g plain flour
- 350ml milk (I use semi skimmed)
- a splash of double cream (I use Elmlea)
- a good grating of fresh nutmeg
- finely grated zest of 1 lemon
- salt and freshly ground black pepper
- 3 medium eggs, beaten
- 150g fresh fine breadcrumbs
- a pinch of ground turmeric
- vegetable oil for frying
For the pancakes:
- 250g plain flour
- pinch of salt
- 2 medium eggs, beaten
- 500ml milk (I use semi skimmed)
Instructions
Make the filling:
- Heat the olive oil in a medium saucepan over a low heat and cook the shallots and garlic for 8 to 10 minutes until soft. Add the thyme and chicken, then increase the heat and fry for 5 to 6 minutes until the chicken is cooked through. Transfer to a bowl.
- Add a knob of butter to the pan and fry the mushrooms over a high heat for 2 to 3 minutes, then add to the bowl. Melt the 25g of butter in the pan over a medium to low heat and add the flour. Cook for 2 minutes, then gradually add the milk, stirring to make a smooth, thick sauce. Bring to the boil, then bubble for 1 minute to thicken and cook out the flour. Add the cream, nutmeg and zest. Season, to taste, with salt and freshly ground black pepper.
- Add the sauce to the chicken and stir. Set aside to cool while you make the pancakes.
Make the pancakes:
- Sift the flour into a large bowl with the salt. Make a well in the centre and pour in the eggs. Slowly pour in the milk into the well, whisking to incorporate the flour, until you have a smooth batter. Leave to rest for 30 minutes.
- Lightly grease a medium, shallow frying pan with a little butter or vegetable oil. Put over a medium heat and, when hot, pour in a ladleful of the batter and swirl the pan so the batter spreads completely around the base, filling in any holes along the way. Leave for 30 seconds until you can see the batter starting to set.
- With a spatula, loosen the pancake from the pan, then flip it over and cook for a further 30 seconds on the other side until golden. Transfer to a plate, keep warm and continue with the rest. You’ll need 8.
Assembly and cooking:
- Put a pancake flat on a board and spoon 2 to 3 tbsp of the chicken mixture into the centre. Brush the edges of the pancake with beaten egg, fold in half and press the edges to seal. Repeat with the remaining pancakes and chicken mixture.
- Preheat the oven to 180C/fan160C/gas mark 4. Put the breadcrumbs in a wide, flat bowl and mix with the turmeric and plenty of freshly ground black pepper. Coat each filled pancake in beaten egg, then in the breadcrumbs.
- Heat a layer of oil in a non-stick frying pan, then fry the pancakes in batches for 2 to 3 minutes on each side until golden. Transfer to a lined baking sheet and bake for 10 minutes. Serve with a green salad or seasonal veg.
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Creamy Chicken and Mushroom Crispy Pancakes
Delicious savoury pancakes with a full of flavour filling and a yummy crispy coating!
Equipment
Ingredients
For the filling:
- 2 tbsp olive oil
- 3 shallots finely chopped
- 2 garlic cloves crushed
- 5 fresh thyme sprigs leaves stripped
- 2 chicken breasts diced into 1cm cubes
- 25 g (0.9 oz) butter plus extra for frying
- 200 g (7.1 oz) chestnut mushrooms quartered
- 30 g (1.1 oz) plain flour
- 350 ml (1 ½ cups) milk (I use semi skimmed)
- a splash of double cream (I use Elmlea)
- a good grating of fresh nutmeg
- finely grated zest of 1 lemon
- salt and freshly ground black pepper
- 3 medium eggs beaten
- 150 g (5.3 oz) fresh fine breadcrumbs
- a pinch of ground turmeric
- vegetable oil for frying
For the pancakes:
- 250 g (8.8 oz) plain flour
- a pinch of salt
- 2 medium eggs beaten
- 500 ml (2 cups) milk (I use semi skimmed)
Instructions
Make the filling:
- Heat the olive oil in a medium saucepan over a low heat and cook the shallots and garlic for 8 to 10 minutes until soft. Add the thyme and chicken, then increase the heat and fry for 5 to 6 minutes until the chicken is cooked through. Transfer to a bowl.
- Add a knob of butter to the pan and fry the mushrooms over a high heat for 2 to 3 minutes, then add to the bowl. Melt the 25g of butter in the pan over a medium to low heat and add the flour. Cook for 2 minutes, then gradually add the milk, stirring to make a smooth, thick sauce. Bring to the boil, then bubble for 1 minute to thicken and cook out the flour. Add the cream, nutmeg and zest. Season, to taste, with salt and freshly ground black pepper.
- Add the sauce to the chicken and stir. Set aside to cool while you make the pancakes.
Make the pancakes:
- Sift the flour into a large bowl with the salt. Make a well in the centre and pour in the eggs. Slowly pour in the milk into the well, whisking to incorporate the flour, until you have a smooth batter. Leave to rest for 30 minutes.
- Lightly grease a medium, shallow frying pan with a little butter or vegetable oil. Put over a medium heat and, when hot, pour in a ladleful of the batter and swirl the pan so the batter spreads completely around the base, filling in any holes along the way. Leave for 30 seconds until you can see the batter starting to set.
- With a spatula, loosen the pancake from the pan, then flip it over and cook for a further 30 seconds on the other side until golden. Transfer to a plate, keep warm and continue with the rest. You’ll need 8.
Assembly and cooking:
- Put a pancake flat on a board and spoon 2 to 3 tbsp of the chicken mixture into the centre. Brush the edges of the pancake with beaten egg, fold in half and press the edges to seal. Repeat with the remaining pancakes and chicken mixture.
- Preheat the oven to 180C/fan160C/gas mark 4. Put the breadcrumbs in a wide, flat bowl and mix with the turmeric and plenty of freshly ground black pepper. Coat each filled pancake in beaten egg, then in the breadcrumbs.
- Heat a layer of oil in a non-stick frying pan, then fry the pancakes in batches for 2 to 3 minutes on each side until golden. Transfer to a lined baking sheet and bake for 10 minutes. Serve with a green salad or seasonal veg.
Notes
- Any leftovers can easily be reheated the next day, either in the microwave for a couple of minutes, or in the oven for 8 to 10 minutes.
- This creamy chicken and mushroom crispy pancakes recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Calories: 899kcal | Carbohydrates: 98g | Protein: 53g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 321mg | Sodium: 727mg | Potassium: 1302mg | Fiber: 5g | Sugar: 16g | Vitamin A: 923IU | Vitamin C: 7mg | Calcium: 414mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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