- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Serving: 4 People
- Calories: 5573 kcal
- Carbohydrate Content: 173.83 g
- Cholesterol Content: 861 mg
- Fat Content: 503.14 g
- Fiber Content: 18.8 g
- Protein Content: 105.54 g
- Saturated Fat Content: 63.893 g
- Serving Size: 1
- Sodium Content: 2818 mg
- Sugar Content: 33.5 g
- Trans Fat Content: 117.812 g
Tarragon Chicken Pancakes
Love the taste of chicken and tarragon? Try out his delicious chicken recipe with tarragon. Tarragon chicken pancakes is a delicious chicken recipe. It's the best way to use leftover or fresh chicken. Tarragon chicken pancakes look sophisticated enough for a dinner party but are also so easy to make; you can indulge yourself at any time. You can also store it in the refrigerator for a week. Learn how to make creamy tarragon Chicken Pancake at home.
Ingredients of Tarragon Chicken Pancakes Recipe
- Plain whole meal flour - 120 gm
- Egg - 1
- Milk - 600 ml
- Vegetable oil for frying - 2 Cups
- Plain white flour - 40 gm
- Salt - 1 Teaspoon
- Pepper - 1 Teaspoon
- Chopped skinless boneless chicken - 250 gm
- Avocado - 1
- Lemon juice - 2 Tablespoons
- Chopped fresh tarragon - 1 Tablespoon
- Fresh watercress sprigs to garnish - 1 Sprig
How to Make Tarragon Chicken Pancakes
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.
- You can also use one mango in place of the avocado.
- You can also use parsley in place of tarragon.