• 1/2 cup plain flour

• 1 cup milk

• 1 egg

• pinch of salt

• fat for frying

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• FILLING:

• 1 cup cooked chicken

• 1/2 cup mushrooms

• 1 tbsp butter

• 2 tbsps flour

• 1 pint milk

• 2 tsps chopped parsley

• salt and pepper to taste

Sift flour and salt together. Add egg and a little milk to the flour. Mix well, avoiding the formation of lumps. Stir in rest of milk, beat until smooth. Cover and leave to stand for one hour. Coat a frying pan with fat, heat until hot. Pour a little batter into frying pan. Tilt to cover bottom thinly. When cooked on one side, turn. Keep pancakes warm. Filling: Melt butter, work in flour to make a smooth paste. Slowly add milk, stirring to avoid lumps. Heat gently until sauce thickens, cook for 3 minutes. Add chicken and mushrooms, cut up, to sauce. Season and simmer until mushrooms are cooked. Place a little in the centre of each pancake and roll up. Serve hot.