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Stuffed pancakes with chicken, vegetables and a cheese sauce made with Snøfrisk® cream cheese – delicious for both young and old. This recipe makes 12 pancakes.
- 2 eggs
- 400 ml semi-skimmed milk
- 250 ml plain flour
- 0,25 tsp salt
- 2 tbsp butter
- 3 chicken fillets
- 1 tbsp butter
- 2 spring onions
- 250 g frozen peas
- 0,5 tsp salt
- 0,25 tsp pepper
- 125 g Snøfrisk® red onion and thyme
- 100 ml water
- 1 cube chicken stock
- 200 ml Grated Jarlsberg® or other cheese
- 150 g bacon
- 2 tbsp chives (optional)
Beat the eggs and milk and stir in the flour and salt. Whisk until smooth and free from lumps and leave to rest for 20 minutes. Melt the butter and stir in.
Melt a little butter in a hot frying pan. Use a jug or ladle to pour in the mixture until it covers the whole of the bottom. To ensure it is evenly distributed, you can turn the frying pan round. Cook the pancake on a medium-high heat for 1-2 minutes, or until it is cooked on top. Turn the pancake over and cook for roughly the same length of time on the other side.
Preheat the oven to 200 °C. Cut the chicken into chunks and fry in butter until golden and cooked through, 6-8 minutes. Add the chopped spring onion, peas and salt and pepper, and stir until heated, approx. 5 minutes.
Stir in the Snøfrisk®, water and stock to form a creamy sauce. Grease an ovenproof dish with butter and fill the pancakes with the chicken mixture. Roll up each pancake and place side by side in the dish. Pour the rest of the sauce over the top.
TIP: The sauce may be quite runny, so it is a good idea to fill the pancakes in the dish to make the process less messy
Sprinkle with melted cheese and cook in the oven until the top begins to bubble and turns golden, approx. 10 minutes. Chop up and fry the bacon until golden and crispy. Sprinkle with finely-chopped chives before serving.
TIP: You can fill and top the pancakes with a variety of ingredients. Why not replace the chicken in this recipe with fish and shellfish, or fill with taco mince or roast beef and vegetables?