Spicy Chicken Pancakes

Pancakes:

     Cup   All-Purpose Flour
1      Whole Egg Plus 1 Egg Yolk
2/3   Cup   Milk
6     Tbl   Butter, Melted And Cooled
     Tsp Salt

Filling:

4           Chicken Breasts, Skinned And Boned
     Tsp   Salt
     Tsp   Ground Pepper
2     Tbl   Butter
3     Tbl   Flour
1     Cup   Chicken Stock, Canned Or Fresh
1     Cup   Heavy Cream
2     Tbl   Butter, Softened
1     Cup   Finely Grated Swiss Cheese

Pancakes: In a large bowl combine the 1/4 cup of flour, the whole egg, egg yolk, milk, 3 tablespoon of the cooled melted butter and teaspoon of salt with an electric mixer. Mix on high speed for 30 seconds, Scrape down sides and blend again until the batter is smooth. Refrigerate for 30 minutes.
Heat a 6 crepe pan or skillet over high heat until a drop of water splutters and evaporates quickly. Using a pastry brush, lightly grease the bottom and sides of the pan. Pour in about 2 tablespoons of the batter, tipping quickly to cover bottom, remove any excess batter(finished pancake will be about 1/16 thick). Cook the pancake for about 1 minute per side. Slide the pancake onto a dish and repeat until you have made 8 pancakes.

Filling:

Season the chicken on all sides with salt and pepper. In a heavy skillet, melt 2 tablespoons of butter over medium heat. Add the chicken breasts and turn to evenly coat with butter. Reduce the heat to low and cover the skillet. Cook until done, opaque and firm to touch. Turning occasionally. Remove to a platter when done, and with a sharp knife, dice the chicken meat and set aside.
Add 3 tablespoons of flour to the fat remaining in the skillet and mix well. Stirring constantly with a wire whisk, pour in the chicken stock and cook over high heat until the sauce comes to a boil, thickens and is smooth. While still whisking, add the cream and cook until the sauce is reduced to about 1-1/2 cups. Pour the sauce into a bowl, add the diced chicken, mix well.

Preheat oven to 325. Grease the bottoms and sides of a 14x6x2 baking dish. Spoon about cup of the chicken filling onto the lower third of each pancake and roll it up. Arrange the pancakes side by side in the baking dish and sprinkle with the Swiss cheese.
Bake for 10 minutes, increase the oven temperature to 500 and continue baking for 5 minutes longer or until cheese is melted and lightly browned

Serves 4
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