4 leftover pancakes/crepes

1 tbsp olive oil

1 tbsp butter

2 chicken fillets, diced

1 pkg/8 oz sliced button/chestnut mushrooms

1/2 large Spanish onion, diced

1 large leek, chopped, light green and white parts only

Small glass good white wine

1/2 C. cream

3 tbsp fresh chopped parsley

1 tsp thyme (fresh ideally, but dried is fine)

1/4 C. shredded mozzarella cheese

Salt and Pepper to season

 

Pre-heat oven to 180C/350F. Melt butter and heat oil in large skillet. Sauté the onion in the butter and olive oil until translucent. Season chicken with salt and pepper and add to skillet. Sauté for a few minutes shaking pan to mix. Add mushrooms and sauté until tender, add the leeks and sauté until everything is cooked. Add wine and cook until almost gone. Add cream, herbs and seasoning. Taste to make sure seasoning is ok, add more if necessary. Simmer for a few minutes then remove from the heat. Take a pancake and spoon some of the mixture in. Try and leave the sauce in the pan and just put chicken and veg into each pancake. Roll it up and place it in a buttered oven-proof dish. I used a 9×9 deep baking dish. Repeat with remaining three pancakes and place side by side in dish. Pour remaining sauce over the pancakes and sprinkle with mozzarella. Bake for 25-30 minutes until cheese is lightly golden. Serve as is or with a green salad.