If you're looking for a savoury pancake option, these chicken and leek pancakes are a perfect choice.
The white sauce in this chicken and leek pancake recipe is flavoured with punchy wholegrain mustard for a delicious kick that complements the chicken beautifully. The pancakes are thin and have a similar texture to crepes. This recipe is perfect for a filling lunch or light dinner served with a side salad.
- 1 leek
- 300ml milk
- 25g butter
- 3tbsp plain flour
- 2tsp wholegrain mustard
- 225g cooked chicken
- 4-5 warm pancakes
Sauté 1 leek in a little oil for 2 mins, cover and cook for a further 3-4 mins or until tender. Transfer to a plate.
Add 300ml milk, 25g butter and 3 tbsp plain flour to the pan, bring to the boil, whisking all the time until a smooth sauce forms. Simmer for 1 min.
Remove from the heat and stir in 2 tsp wholegrain mustard, the leek and 225g cooked chicken cut into bite sized pieces.
Season to taste and gently warm through until the chicken is hot. Divide the mixture between 4-5 warm pancakes. You can make these using our classic pancake recipe. Serve with salad.
Top tips for making chicken and leek pancakes
The best thing about this recipe is that it can almost entirely be made ahead of time, which is great for those days when you're so busy you won't have time to cook a full dinner from scratch but equally don't want to resort to freezer food.
To get everything ready ahead of time simply make up your crepes and sauce and warm both through before serving when needed.
Add a little extra kick to this pancake by adding some cooked bacon into your pancake filling.