• 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 200°C/ 180°C fan/ Gas 6.
• 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!

Tip:

• No time to make pancakes? Simply bake the filling with the cheese on top and serve with steamed rice or pasta.