Savoury pancakes with chicken and mushroom filling

For the pancakes

• 75g plain flour

• salt (a pinch)

• 2 eggs (large)

• 150ml milk

• oil (for frying)

For the filling

• 100g open cup mushrooms, sliced

• 300ml milk

• 25g butter

• 3 tbsp plain flour

• 2 tsp wholegrain mustard

• 225g chicken (leftovers, cut into bite-sized pieces)

• fresh tarragon (optional), chopped

For the pancakes

1. Place the flour, salt and (British lion) eggs in a large bowl with half the milk

2. Whisk until the mixture is lump free. Add the remaining milk and whisk again until smooth

3. If you prefer, place all the ingredients together in a food processor and blend until smooth

4. Pour the batter into a jug. The batter can be made in advance and chilled for up to 8 hours before use

5. Heat a 20cm/8in diameter non-stick frying pan until hot. Drizzle a little oil over the centre and wipe it around with a piece of kitchen paper

6. Now pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base

7. Cook for 2 minutes or until the top is set and the base golden. Turn the pancake over with a spatula or, if you are feeling brave, flip the pancake!

8. Cook for a further 1-2 minutes or until the base is golden

9. Transfer to a plate and interleave with greaseproof paper, keep warm

10. Use the batter and a little more oil to make a further 7-9 pancakes in the same way. The number you make depends upon their thickness

For the filling

1. Sauté sliced mushrooms in a little oil for 4 minutes, then transfer to a plate

2. Add milk, butter and flour to the pan and bring to the boil, whisking all the time until a smooth sauce forms. Simmer for 1 minute

3. Remove from the heat and stir in the mustard, mushrooms and chicken

4. Season to taste and gently warm through until the chicken is hot

5. Divide the mixture between 4-5 warm pancakes

6. Sprinkle with tarragon to serve (optional)