Prep time 15 min
Cook time 10 min
Serves 4
Nutritional information per serving
Weight 69 g
Energy 2003 cal
Protein 31.4 g
Total Fat 13.8 g
Saturated Fat 4.5 g
Carbs 54.8 g
Sugars 21.8 g
Sodium 553 mg
Fibre 37 g
Calcium 327 mg
Nutritional information per 100g
Weight 100 g
Energy 2903 cal
Protein 46 g
Total Fat 20 g
Saturated Fat 7 g
Carbs 79 g
Sugars 32 g
Sodium 801 mg
Fibre 54 g
Calcium 474 mg


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  1. 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.

  2. Spray oil in fry pan, heat. use all of mix to make four large pancakes, cover and keep warm.

  3. 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.

  4. 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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