Chicken & Mushroom Stuffed Pancakes

Ingredients:

• Fresh cream 250 gm
• Corn flour 20 gm
• Chicken julienne 500 gm
• Salt 15 gm
• White pepper 15 gm
• Mushrooms 1 tin
• Chicken powder 1 tbsp

For White Sauce:

• Milk 700 gm
• Cream 200 gm
• Chicken powder 1-1/2 tsp
• White pepper 1-1/2 tsp

For Pan Cake:

• Milk 1 liter
• Eggs 8
• Maida 400 gm
• Salt 20 gm
• Parsley or Coriander leaves as required
  

Method:

1. For white sauce: Mix all ingredients nicely.
2. For pan cake: Mix all ingredients nicely and cook it.
3. Then make thin pan cakes.
4. For chicken: Heat milk in pot, add corn flour, little water, salt, white pepper and chicken powder.
5. Now put chicken and mushrooms and cook it.
6. Then put 1 tbsp chicken mixture on each pan cakes and roll it.
7. Then arrange in baking dish, add white sauce on top of pan cakes, top with cheddar cheese and bake for 5 minutes on 200 degrees C.