Tarragon Chicken Pancakes Recipe

Step 1: Place the wholemeal flour in a large bowl and make a slight well in the centre, break the egg into the well and begin to beat the egg carefully into the flour, incorporating only a little flour at a time.

Step 2: Gradually add 300 ml of the milk to the egg and flour mixture, beating well between additions, until all the milk is incorporated and the batter is smooth.

Step 3: Heat a little oil in a small frying pan or crepe pan and cook about 30 ml of the batter at a time, tipping and rotating the pan so that the batter spreads evenly over the base to form a pancake. Flip the pancake over, to cook the other side.

Step 4: Repeat this process until all the batter has been used up. Keep the pancakes warm until required.

Step 5: Blend the white flour with a little of the remaining milk, then gradually add the rest of the milk until it is all incorporated.

Step 6: Pour the flour and milk mixture into a small pan and cook over moderate heat, occasionally stirring, until the sauce has thickened. Season to taste. Stir in the chicken, avocado, lemon juice, and tarragon.

Step 7: Fold each hot pancake in half, then in half again, to form a triangle.

Step 8: Carefully open part of the triangle out to form an envelope, and fill this with the chicken and avocado mixture.

Step 9: Repeat with the remaining pancakes and filling, and serve immediately, garnished with fresh watercress sprigs.

Step 10: Serving piping hot with a crisp green salad.

Additional Tips:

• You can also use one mango in place of the avocado.
• You can also use parsley in place of tarragon.