Creamy Chicken And Vegetable Pancakes Recipe - Creamy chicken filling rolled in whole wheat flour pancakes

This recipe is from the book Wrap n Roll.

Main Ingredients : Whole wheat flour (atta), Eggs

Cuisine : Continental

Course : Snack

Creamy Chicken And Vegetable Pancakes

Creamy Chicken And Vegetable Pancakes Recipe - How to make Creamy Chicken And Vegetable Pancakes


Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve :

Level Of Cooking :


  • Whole wheat flour (atta) 1/2 cup

  • Eggs 2

  • Milk 3/4 cups

  • Oil for cooking

  • Filling

  • Chicken breasts 450 grams

  • Dried oregano 1/2 teaspoon

  • Mustard paste 1 teaspoon

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Olive oil 2 1/2

  • Olive oil 1 small

  • White wine 1/2 cup

  • Parsley chopped 1 sprigs

  • Black peppercorns crushed 3

  • Refined flour (maida) 1 tablespoon

  • Milk 1/2 cup

  • Fresh cream 1/2 cup

  • French mustard 1 teaspoon

  • Salt to taste

  • Black pepper powder to taste

  • Carrots grated 2


Step 1

Marinate chicken breasts in a mixture of oregano, mustard paste, salt and lemon juice for fifteen minutes. Sift whole-wheat flour into a bowl. Make a well in the centre and add eggs and work the flour in from the sides.

Step 2

Gradually add the milk and whisk to make a smooth batter. And salt and mix. Set aside to stand for thirty minutes. Heat one tablespoon of olive oil in a pan. Add onion and sauté till translucent. Add marinated chicken and sear it.

Step 3

Add wine and half cup of water and cook till the chicken is done. Add parsley and peppercorns and mix well. Remove the chicken onto a plate and reserve the pan juices. Heat a pan and grease it. Pour two to three tablespoons of batter and cook slowly until set and lightly browned underneath.

Step 4

Flip and cook till the other side is cooked similarly. Make more pancakes with the remaining batter in the same way. Heat one tablespoon olive oil in a pan. Stir in flour, reserved pan juices, milk and cream and mix well ensuring that there are no lumps.

Step 5

Cook till the sauce comes to a boil. Remove from heat and add mustard, salt and pepper powder. Heat the remaining olive oil in another pan, add carrots and stir-fry until just tender. Combine chicken, sauce and carrots well. Divide the filling evenly between the pancakes, roll up.

Step 6

Serve immediately.

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