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    Eat Love Eat » Dinner » Chicken

    Chicken, Leek and Wholegrain Mustard Buckwheat Pancakes

    Published: Feb 17, 2015, Last Modified: October 2, 2021, By Sasha Hooper · This post may contain affiliate links.

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    A close up of a cheesy topped pancake with salad to the side.

    Happy Pancake Day! I don't observe Lent personally, but as with the rest of the food-related holidays (not sure it's an actual holiday, but whatever), I'm more than happy to jump onto the bandwagon. More food is always a good thing, yes? Yes.

    pancake batter in a bowl with a whisk and flour bag above.

    Close up of sliced leeks.

    As a kid, we just had pancakes for dessert on Shrove Tuesday, but growing up I've learnt that eating pancakes for dinner is a thing? I had no idea. Back then I'd have been more than happy to eat dessert for dinner, but now, I really do prefer the savoury stuff. So every Shrove Tuesday, savoury pancakes for dinner it is. Followed by a couple of sweet ones because why not? It's not like I load them up with golden syrup AND sugar anymore anyway...

    Close up of chicken leek and mustard pancake filling on a spatula.

    ...Maybe I do. On that bombshell, let me quickly move onto these savoury, genuine dinner-material pancakes. The pancakes (or I guess, technically, crepes) are made with nutty, slightly healthier buckwheat flour, which makes for an appealingly grey pancake batter btw. It's good, promise! These are then heartily filled with a creamy mixture of chicken, delicate leeks and tangy wholegrain mustard and topped off with a good scattering of cheddar - savoury perfection. They're then folded up, topped off with some more cheese for good measure and baked until gooey in the middle and crispy at the edges.

    A close up showing the inside of the chicken leek and mustard crepe pancakes.

    Just look at it, it's literally begging to be eaten. It'd be cruel not to.

    pancake batter in a bowl with a whisk and flour bag above.

    Chicken, Leek and Wholegrain Mustard Buckwheat Pancakes

    Savoury buckwheat pancakes filled with a creamy chicken, leek and wholegrain mustard sauce.
    4 from 1 vote
    Print Recipe Pin Recipe ⭐️ Rate Recipe
    Prep Time: 30 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 20 minutes
    Servings: 4
    Author: Sasha Hooper

    Equipment

    • Mixing bowls
    • Frying pan
    • Baking Sheet

    Ingredients 

    • 2 eggs
    • 568 ml /1pt milk
    • 125 g /4oz buckwheat flour
    • 125 g /4oz plain flour
    • pinch of salt
    • 2 tablespoon oil of your choice
    • oil or lard for frying
    • 2 chicken breast fillets, diced
    • 2 leeks, halved lengthwise and finely sliced
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 2 tablespoon /30g buckwheat flour, or plain flour
    • 300 ml /1/2pt milk
    • 300 ml /1/2pt chicken stock or water
    • 4 teaspoon wholegrain mustard
    • salt and pepper, to taste
    • 75 g extra mature cheddar, grated

    Instructions

    • Preheat oven to 180ºC/350ºF.
    • To make the pancake batter: Lightly beat the eggs in a large bowl. Add the milk. Gradually whisk in the flour and salt until you have a smooth batter. Whisk in 2 tablespoon oil. Set aside to rest for at least 20 minutes.
      2 eggs, 568 ml /1pt milk, 125 g /4oz buckwheat flour, 125 g /4oz plain flour, pinch of salt, 2 tablespoon oil of your choice
    • When ready to cook your pancakes, heat a large frying pan, or crepe pan if you have one, over a medium-high heat. Heat a little oil or lard and add a ladleful of batter to the pan and swirl to cover the base. Be prepared that your first one is likely to be a dud! Cook for about a minute per side. Repeat until you have 4 or 8 pancakes, depending on how many you want to make.
      oil or lard for frying
    • To make the filling: Heat ½ tablespoon oil in a frying pan. Lightly season the diced chicken breast with salt and pepper before adding to the pan. Fry until browned for 5 minutes or so. Remove to a bowl.
      1 tablespoon olive oil, 2 chicken breast fillets
    • Add another ½ tablespoon oil to the pan along with 1 tablespoon butter. Add the sliced leeks along with a pinch of a salt. Cook over a medium heat for 5 minutes or until soft. Add back the chicken.
      1 tablespoon butter, 2 leeks
    • Add the buckwheat flour to the chicken and leeks. Cook, stirring constantly, for a minute or two before adding the milk and chicken stock (or water) gradually to make a thick sauce. Stir in the wholegrain mustard and season to taste with salt and pepper.
      2 tablespoon /30g buckwheat flour, 300 ml /1/2pt milk, 300 ml /1/2pt chicken stock or water, 4 teaspoon wholegrain mustard, salt and pepper
    • Lay out your pancakes. Divide the filling between them. You can either make 4 large ones and fold them in half or 8 smaller ones and fold into half and half again if you want a slightly more filling meal. Scatter a small amount of cheese inside before folding.
      75 g extra mature cheddar
    • Oil a baking sheet and arrange your pancakes on it. Sprinkle the remaining cheese over the top. Bake for 20-25 minutes until golden and bubbling.
    Prevent your screen from going dark

    Notes

    Just a heads up, the pancake recipe makes way more than you need, but I'm thinking a) contingency plan for duds and b) dessert! Halve it if you want to.
    Having a really hot pan is key to pancake success in my opinion, coupled with having the confidence to leave it in the pan long enough before attempting to flip it. Just when it is perfectly cooked it will come away from the pan! I've specified oil or lard in the ingredients list, but not gonna lie, my personal favourite is goose fat. I mean, if we're supposedly using up the luxurious items here, why not go all out?

    Nutrition

    Calories: 747kcal | Carbohydrates: 59.7g | Protein: 49.7g | Fat: 34.1g | Saturated Fat: 9.4g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 16.9g | Cholesterol: 220.8mg | Sodium: 1290.5mg | Potassium: 1060.2mg | Fiber: 5.1g | Sugar: 4.1g | Vitamin A: 279.4IU | Vitamin C: 5.5mg | Calcium: 675.4mg | Iron: 5.8mg
    Course Dinner, Main Course
    Cuisine British
    Did you make this recipe?Leave a comment below with how you got on and don't forget to give the recipe a rating ⭐️⭐️⭐️⭐️⭐️. You can also tag @eatloveeats on Instagram - we love to see your creations!

    A plate with crepe and salad with a spatula to the top.

    Go on.

     

    Roasted Shallot and Potato Salad with Halloumi »
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    Comments

    1. Mary says

      October 22, 2021 at 2:03 pm

      4 stars
      Savoury and a cosy meal to make in winter.

      Reply

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