Tuesday, 18 August 2015

Chicken and Mushroom Spelt Pancake Bake

I wanted to make spelt pancakes and then the idea popped into my head of making it into a bake. This is a really lovely creamy dish and although it requires a bit of preparation is really very simple.

Chicken and Mushroom Spelt Pancake Bake
(Serves 4)

For the filling:
2 tbsp oil
3 large chicken breasts, cut into chunks
knob of butter
3 portobello mushrooms, sliced, then slices cut in half
bunch sage, chopped
300ml creme fraiche

For the pancakes:
100g spelt flour
2 eggs
200ml milk

For the bechamel:
40g butter
20g plain flour
425ml milk

100g cheddar, grated

Grease a large ovenproof dish.

Heat the oil in a frying pan and add the chicken. Cook the chicken until golden, about 5-6 mins. Remove from the pan and set aside.

Add a little more oil to the pan and a knob of butter, add the mushrooms and fry until golden. Add the chicken back to the pan with the sage and season. Stir in the creme fraiche and remove from the heat.

Next, make the pancakes. Sift the flour into a large bowl and add in the eggs and milk, whisk until you have a smooth batter.

Heat a frying pan and add a drop of oil. Pour a ladle of batter into the pan and swirl to cover the bottom. Cook for about 2-3 mins and then turn them over and cook for another 2 mins. The mixture should make 4-5 pancakes.

Fill each pancake with a quarter of the mixture and roll them up. Then place seam side down in the ovenproof dish.

Make the bechamel sauce. Melt the butter gently, as soon as the butter melts, add the flour and stir with a wooden spoon to cook the flour out. It should form a thick glossy paste.

Add the milk a little at a time and stir again vigorously. Then, when this milk is incorporated, add the next amount and continue incorporating each bit of liquid before you add the next. 

When about half the milk is in, switch to a balloon whisk and start adding large amounts of milk, but always whisking briskly. Turn the heat down to its lowest setting and let the sauce cook for 5 mins, whisking from time to time. 

Pour the bechamel over the pancakes and sprinkle with the cheese. Bake in the oven for 30 mins until golden brown on top.

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