Ingredients

• 1 large leek
• 225g (8oz) button mushrooms
• 30ml (2 tbsp) sunflower oil
• 325g (12oz) chicken breast fillets, cut into strips
• 2.5ml (½ tsp) grated nutmeg
• salt and freshly ground black pepper
• 25g (1oz) butter
• 25g (1oz) plain flour
• 230ml (8fl oz) milk
• 8 pancakes
• 115g (4oz) Gruyère cheese
• 60ml (4 tbsp) single cream

Tools

• High speed slicer shredder
• Balloon whisk

Method

1. Fit the High Speed Slicer Shredder with the thick slicing plate and slice the leek and mushrooms into the Kenwood Bowl.
2. Heat the oil in a heavy based frying pan until hot then stir-fry the chicken strips for 1-2 minutes. Add the leeks and mushrooms and stir fry for 5 minutes, or until the leeks are tender and the liquid from the mushrooms has evaporated.
3. Season with nutmeg, salt and freshly ground black pepper. Remove from the heat and set aside to cool whilst making the sauce.
4. Heat the butter in a saucepan, stir in the flour and cook, stirring for 1 minute. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring continuously until the sauce thickens. Simmer for 2 minutes.
5. Add to the chicken mixture and adjust the seasoning to taste. Set aside to cool before filling the pancakes.
6. Preheat the oven to 200°C/400°F/Gas 6. Divide the chicken, leek and mushroom filling between the pancakes. Either spoon on to a flat pancake and tightly roll up, or place on one quarter, fold in half and then half again to form a pocket.
7. Place the filled pancakes in a lightly greased ovenproof dish in a single layer. Fit the thin shredding plate to the High Speed Slicer Shredder and grate the cheese. Sprinkle over the pancakes with the cream.
8. Bake for 20-25 minutes, until the pancakes have heated through and the cheese is golden and bubbly. Serve immediately with a green salad.

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