Ingredients / Shopping List
2 chicken breasts or chicken meat80 g chorizo sausages slices1 tablspoon honey250g crème fraicheSalt and freshly ground black pepperTblsp of whole grain mustard Pancake mix:100g plain flour250ml semi skimmed milkI large eggBag of spinach if you want to serve this with the pancakes
2 chicken breasts or chicken meat
80 g chorizo sausages slices
1 tablspoon honey
250g crème fraiche
Salt and freshly ground black pepper
Tblsp of whole grain mustard
Pancake mix:
100g plain flour
250ml semi skimmed milk
I large egg
Bag of spinach if you want to serve this with the pancakes
Prep to Cook: A food processor or electric whisk or hand held stick blender and a large Jug such as a measuring jug, non-stick frying pan, spatula, roasting tray, basin
Prep: Prep the batter in advance earlier in the day if possible or at least make the pancake batter mix first
1. Prep the pancake batter:
Put the plain flour, the egg and the milk in a jug and wizz up with a hand held mixer
Check it is smooth and creamy. Leave in the fridge until you need it.
This amount makes 8 small pancakes.
2. Prep the filling:
Place chicken portions in a roasting tray and cover with chorizo slices and a drizzle of honey
Cover with foil and cook at 190ºC or Gas Mark 5 for 25 minutes
Remove and cool. Drain the meat juices to use later
Dice up the chicken and chorizio cooked pieces and put into a mixing bowl
Add a teaspoon of whole grain mustard
Finally, add most of the crème fraiche (save about 2 tablspoons) and stir well
3. Prep the pancakes:
When making pancakes always use a good pan! It is worth having a good small to medium non stick frying pan in your equipment.
Just add a few drops of cooling oil – literally – too much would result in a greasy pancake. Pour in enough batter to coat the pan base and gently swish it round.
Keep on a high heat until the pancake batter loses its shiny look and goes ‘matt.’
Now you can turn the pancake over – any way you like – flip, toss or use a spatula.
Pile up the pancakes with baking parchment paper between. Store in fridge until later
4. Prep the wraps:
Put the cooked pancake in an ovenproof dish and put a big spoonful of chicken filling onto half the pancake and fold it over, use your hands for this, it’s easier
Shape up pancake wraps to look like a cornish pasties and lay them around the dish
Spoon the remaining crème fraiche over the pancakes and pour over the cooking juices
If you wish pop some washed spinach leaves into all the gaps you will have ‘veg to go’
Cover with foil and place in the pre-heated oven for 25 minutes at 190ºC or Gas Mark 5.
Or use microwave grill combo oven for 6 mins.
Chicken ‘n chorizo pancake wraps contain pre-cooked chicken pieces with chorizio, honey, mustard and crème-fraiche sauce. Add mushrooms and spinach for a perfect meal. What better way to have a pancake! Serve with French bread and a salad. This is a low-fat dish, containing plenty of protein, iron and calcium.
Cooks Know How: Making this recipe will improve your confidence. During cooking the eggs in this recipe ‘set’ to hold the pancake firmly. The heat of the frying pan enables the milk to gelatinise the flour starch as the pancakes cook and brown.You will be able to make a batter for pancakes and fry off the pancakes skilfully. This means you could use the pancakes with fruits or with savoury fillings or make products such as Yorkshire puddings as it is the same batter. This is a measure of you becoming a creative cook as you know how to transfer your skills from dish to dish. You will value the mixing of flavours and be able to start experimenting with adding ingredients you like such as mushrooms or fresh herbs.
Cooking pancake batter permits the eggs to set (coagulate) and the starch in the flour to thicken. The cooked pancake is firm and will hold fillings nicely. Making the batter in advance gives the flour grains time to swell and absorb the milk thus making the pancake cook quickly. Use a good non-stick pan for pancakes!