Pancake parcels

Recipe from: 2/4/1993 12:00:00 AM
Ingredients 22
Servings 0
Time +/- 30 min

Ingredients

  • PANCAKES
  • 180
    g
    cake flour
  • pinch salt
  • 5
    ml
    baking powder
  • 500
    ml
    water
  • 1
    egg
  • 7
    ml
    vinegar
  • 15
    ml
    oil
  • FILLING
  • 8
    chicken livers
  • salt and pepper
  • 1
    onion, sliced
  • 1
    clove garlic, crushed
  • 375
    ml
    cooked, deboned chicken
  • 25
    ml
    finely chopped parsley
  • 200
    ml
    tomato sauce
  • CHEESE SAUCE
  • 50
    ml
    butter
  • 50
    ml
    cake flour
  • 500
    ml
    milk, slightly heated
  • salt and pepper
  • 100
    g
    Cheddar cheese, grated
 

Method

+/- 30 min
 
PANCAKES: Combine cake flour, salt and baking powder. Beat egg, vinegar and oil together and add to dry ingredients. Stir well till mixture is smooth. Leave for 30 minutes. Shallow-fry medium-sized pancakes and keep warm over simmering water. FILLING: Season chicken livers with salt and pepper. Sauté in heated oil till brown on the outside, but still slightly pink on the inside. Remove from pan. Set aside. Sauté onion and garlic in a little heated oil till soft. Add chicken livers and chicken, parsley and tomato sauce. Simmer till heated through. CHEESE SAUCE: Melt the butter in a saucepan. Add the cake flour and stir to form a smooth paste. Remove from the heat and gradually add the milk while stirring continuously. Return to the heat and stir until the sauce comes to the boil and thickens. Season to taste with salt and pepper, remove from the heat and stir in half the Cheddar cheese. Fill the pancakes with the chicken liver mixture and wrap the pancakes to form parcels. Place the parcels in a serving dish and pour over the cheese sauce. Sprinkle with the remaining cheese and place in the oven till the dish is heated
 

Read more on: poultry  |  bake  |  shallow-fry
 

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