Makes 14 crêpes
Ingredients
For the pancakes
200g (7oz) plain flour
A pinch of salt
2 eggs
300ml (11fl oz) milk
Corn oil for frying
For the béchamel
50g (13/4oz) butter
2 tbsp flour
800ml (28fl oz) milk
1 bay leaf
1/2 tsp ground nutmeg
For the filling
200g (7oz) button mushrooms,stalks removed and sliced
250g (9oz) cooked chicken, chopped into bite-size pieces
Handful of flat leaf parsley, chopped
Salt
Freshly ground black pepper
25g (1oz) grated Parmesan
Method
To make the pancakes, put the flour and salt in a bowl, crack in the eggs and pour in 100ml (31/2fl oz) of the milk. Beat with an electric whisk until smooth. Use a fork to whisk in the rest of the milk and pop in the fridge. Heat the oil on a medium/high heat. Ladle in a little batter and swirl around to make an even pancake. Fry until golden, turn over and fry the other side. Eat immediately or cover in cling film in the fridge for up to four days.
To make the béchamel, melt the butter in a pan, stir in the flour and bubble for two minutes. Pour in three-quarters of the milk, add the bay leaf and nutmeg, and whisk until smooth. Let it bubble gently for 10 minutes, whisking occasionally. Set aside until needed. Just before using, remove the bay leaf and add the rest of the milk.
For the filling, preheat the oven to 200°C/400°F/Gas Mark 6. Put half the béchamel in a pan, stir in the mushrooms and cook for 5 minutes. Take the sauce off the heat and stir in the chicken and the parsley. Season to taste and allow to cool.
Butter an ovenproof dish. Fill the pancakes with a spoonful of the chicken and mushroom mixture, roll and put in the dish. Heat the remaining béchamel and spoon over the pancakes to cover evenly. Sprinkle Parmesan on top and bake for half an hour until golden and bubbling. Serve with a green salad.
