->Leek Pancakes <-

Serves 4 75g plain flour

75g self-raising flour

2 large eggs

125ml reduced fat milk

125ml water

300g skinned chicken breast

600ml 2 Tbsp chicken stock

1 tender leek, cleaned and finely sliced

Light flavoured oil (canola, peanut or extra light olive oil)

1 Tbsp cornflour

Salt and pepper to season

1 Tbsp grated Parmesan cheese

1 Tbsp breadcrumbs

Make up a pancake batter by mixing the two flours with the eggs,

then add the milk and water. Stir well but don't overwork the

mixture or the pancakes will be tough. Allow to stand for half an

hour to allow the starch grains to swell. Gently poach chicken

breasts in the 600ml stock until cooked (about 10 minutes).

In another pan, poach leek slices in remaining two tablespoons of

10 to 15 minutes to soften. If it

starts to stick add more stock. Cook pancakes, preferably in

non-stick pan with a little oil (which provides texture and allows

the pancakes to brown well). Don't be alarmed if the first couple

stick. They usually do for me! Pile pancakes up and continue until

all are cooked. Remove chicken from stock and keep stock simmering

to reduce it.

Cut chicken into small pieces. Make sauce by mixing cornflour with

a tablespoon of cold water and slowly, a spoon at a time adding

the reduced stock to it. Continue until all stock has been added.

You should have a sauce the consistency of smooth custard. If it's

too thick add a little milk. If it's too thin reduce it over medium

heat. Divide sauce into two lots. Mix half with the chicken and leek and season to taste. Put a spoonful of mixture onto pancake

and wrap or roll up. Place pancakes in row on greased baking dish.

Top with remaining sauce.

Sprinkle with Parmesan cheese and breadcrumbs. Brown in hot oven

for 10 minutes or so. If making the dish in advance and refrigerating,

cook in moderate oven for 30 minutes before increasing temperature

and browning.