Creamy chicken, spinach and pancetta pancakes

Creamy chicken, spinach and pancetta pancakes
  • Serves icon Serves 4
  • Time icon Takes 10 minutes to make, 30-35 minutes to cook

Use leftover roast chicken and ready-made pancakes to make this speedy savoury pancake recipe. It’s creamy, cheesy and makes a decadent pancake day treat.

Nutrition: per serving

Calories
954kcals
Fat
58.1g (26g saturated)
Protein
52.5g
Carbohydrates
52.7g (10.2g sugars)
Salt
5 4g
Calories
954kcals
Fat
58.1g (26g saturated)
Protein
52.5g
Carbohydrates
52.7g (10.2g sugars)
Salt
5 4g

Ingredients

  • 1 tbsp olive oil, plus extra for greasing
  • 1 onion, chopped
  • 100g pancetta or streaky bacon, chopped
  • 200g chestnut mushrooms, sliced
  • 1 garlic clove, chopped
  • 400g portion cooked, shredded chicken
  • 300ml ready-made gravy or stock
  • 200g crème fraîche
  • 100g baby spinach
  • 8 ready-made thin pancakes (or make your own with this recipe for perfect pancakes)
  • 75g mature Cheddar, grated

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Gently heat the oil in a deep frying pan, add the onion and pancetta and fry for 3-4 minutes until golden. Add the mushrooms, turn up the heat and fry for 3-4 minutes. Add the garlic and fry for another minute.
  2. Add the chicken, gravy and crème fraîche and bring to a boil. Simmer for 5 minutes until thickened slightly. Stir in the spinach and allow to wilt for 30 seconds. Use to fill 8 pancakes, roll up and lay in an ovenproof dish, top with the cheese and bake for 15-20 minutes until golden. Serve with a salad.

Recipe By

The delicious. food team

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