Chicken Leek and Mushroom Pancakes
Ratings
Prep time
15 min
Cook time
10 min
Serves
4
Nutritional information per serving
69
g
2003
cal
31.4
g
13.8
g
4.5
g
54.8
g
21.8
g
553
mg
37
g
327
mg
Nutritional information per 100g
100
g
2903
cal
46
g
20
g
7
g
79
g
32
g
801
mg
54
g
474
mg
INGREDIENTS
INGREDIENTS FOR
4 SERVINGS
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In this recipe
NESTLÉ CARNATION Light & Creamy Evaporated Milk 340ml
METHOD
-
Trim and wash leek cut in half, chop green half. Combine ½ can NESTLÉ CARNATION Light & Creamy Evaporated Milk with eggs, stir in flour and water, mix until smooth, add chopped leek.
-
Spray oil in fry pan, heat. use all of mix to make four large pancakes, cover and keep warm.
-
Chop white of leek, spray oil in fry pan and fry with mushrooms for 2 minutes, add cooked chicken and fry for further minute, remove from heat. Empty both packs of gluten free creamy chicken soup into measuring jug and make up to 250ml with boiling water, stir briskly with a fork until smooth. Add to fry pan with ½ can NESTLÉ CARNATION Light & Creamy Evaporated Milk, put back on heat stirring through chicken, leek and mushroom mixture until it starts to boil.
-
Remove from heat divide mixture into four then place along centre of pancake fold over, repeat with other 3 pancakes. serve
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