Ingredients 1½ tbsp plain flour
2 tbsp wholemeal flour
1 small egg½ cup milk
A pinch of salt
A pinch of cayenne pepper
About 200 g chicken meat
About 6 small mushrooms
Very small clove or ½ clove
2 - 3 tbsp tomato sauce, or similar
1 tbsp parsley, chopped
1 tsp basil, chopped, or to taste
Bit of butter
Salad - optional
Put both flours in a bowl and make a hollow in the middle.
Pour the egg, half of the milk, salt and cayenne in this hole, and gradually blend it, slowly adding more milk as required to form a smooth mixture.
Put this in the fridge for about 30 minutes.
If you already have the cooked chicken, break it up into small pieces, or cook a few thighs for about 10 minutes or until done.
Heat some oil in a small saucepan, and add the sliced mushrooms and cook on high for about a minute.
Add these chicken pieces and the garlic, and cook for another 4 minutes.
I cooked the thighs
Next add the tomato sauce, parsley and the basil. Season with a little pepper, and keep aside.
For the crepes
Put a bit of oil in the pan as well as a bit of butter, and when this is hot, pour in some of the batter mixture. You MAY have to add a bit more milk if it is too thick.
Make sure your pancake is spread nice and thin, by tipping the pan or using a pancake wooden batter spreader.
When the top of the pancake starts to get dry and bubbly looking, turn it round and continue cooking the other side - the second side will only take about a minute.
Continue till they are all cooked and in between put the filling in each one by putting about 2 tbsp chicken mixture onto each.
Roll the pancakes up carefully and put on a serving dish.
If this process takes a bit long, put them in the oven on very low, to keep them warm.
I served these with a salad of greens that I had growing in my garden, as well as some pickled vegetables mixed in.