This recipe is all about making comfort food healthy and can be prepared up to two days in advance.
Let’s get cooking!
For two people
- Prep Time : 2 hours minutes
- Cook Time : 45 minutes
1/ We are going to start with the batter. In a food processor add in all the ingredients for the batter, your mix should be nice and liquid (spoon coating) add more water if needed. Pour the mix in a bowl, cover it and let it stand for two hours minimum. After two hours check the mix as very often it has thicken you might have to add a bit more liquid. Now take your pan and on a very high heat, let it get hot, very hot. When you see the smoke coming out you are ready to start, add a knob of butter off the heat and a ladle of the pancake mix , swirl it around your pan and return to the heat, let it cook 2-3 mn on one side until golden brown and flip over the other side and cook it for another 2-3mn, repeat the operation until you are out of batter. Let the pancake rest.
2/ In a pot, on a very high heat, with a drizzle of oil add the leeks(washed and chopped very small, green included) and the chicken , cut to pieces also. Let them cook for 3-4mn until golden brown then cover with water add the sea salt, bay leaf and pepper. Cover and cook it for a further 10mn.
3/ Now for the white sauce. In another pot on a medium heat put in the butter, as soon as melted add in the flour and stir until absorbed then add a ladle at a time of the stock (water in which your leek and chicken cooked)until the sauce become quite liquid( if running out of stock add some water)add the nutmeg, white wine(optional), grated cheese, salt and pepper to taste. Combine now the leeks and chicken with you white sauce.
4/ In your oven dish place a pancake with 2 tblsp , approximately, of the mix in the centre, fold and repeat until you are out of pancakes. Reserve a ladle of the mix to cover the pancakes, cook in the oven gas mark7 (2100) for 20 mn, or until golden brown.