Chicken & Mushroom Spinach Pancakes

A tasty alternative to traditional pancakes!
Total Time: 50 minutes
Course: Main Course
Servings: 5 people

Ingredients

  • 500g chicken (diced)
  • 250g mushrooms (sliced)
  • 1 red onion (sliced)
  • 3 cloves garlic (finely chopped)
  • 100 ml white wine
  • 150g quark
  • 1 tsp dried tarragon
  • 1 stock cube
  • 2 tbsp olive oil (plus a little extra)
  • 140g wholemeal flour
  • 400-500 ml milk
  • 400g (frozen weight) frozen spinach (defrosted)
  • 2 eggs
  • 100g cheddar cheese (grated)

Instructions

  • In a frying pan gently fry the garlic and onion in the olive oil for 2-3 minutes until they start to soften.
  • Add the chicken and fry for 5 minutes before adding the mushrooms, tarragon andwhite wine.
  • Turn up the heat until the wine is bubbling and crumble in the stock cube and cook for 2 minutes, stir the mixture occasionally.
  • Turn the heat back down slightly and simmer until the liquid starts to evaporate. After 5 more minutes the chicken should be cooked through.
  • Stir in the quark for a creamy mixture and set to one side.
  • To make the pancakes drain off the excess liquid from the spinach. Add this to a blender along with the eggs, wholemeal flour and 400ml milk. Blend until you have a liquid mixture. If it’s still too thick add more milk.
  • Grease a frying pan with a little olive and set to a medium heat.
  • Place ½ cup full (125ml) of the mixture into the frying pan and spread out evenly. Cook for 2 minutes each side. Set aside the pancake and repeat until all the mixture is used.
  • Preheat the oven to 180oC (fan oven).
  • Fill each of the pancakes with the chicken and mushroom mixture, roll up and place into a deep baking tray. Repeat with all the pancakes.
  • Sprinkle over the grated cheddar and place into the oven on the middle shelf. Bake for around 10 minutes until the cheese has melted and is golden in colour.
  • Delicious served straight from the tray just as it is!
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