Basil Pancakes with Chicken Pesto Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 ½ bunch basil, (finely diced or 1/2 packet frozen basil)
- 50 grams flour
- 125 ml milk
- 2 egg (s)
- 0.5 teaspoon ½ salt
- 4 tablespoon pesto, green
- 250 g chicken breast, finely diced
- 2 large tomato (s), diced into small pieces
- 1 scoop mozzarella, finely diced
- salt and pepper
- sugar
- Oil, neutral
Print Recipe
Pin Recipe Instructions
- For the batter, mix the basil, flour, milk, eggs and salt into a fairly runny pancake batter.
- Heat oil in a larger pan (mine is 30cm in diameter) and fry two thin pancakes until golden brown. Allow to cool slightly. Set aside on a plate.
- In the same pan, stir-fry the chicken breast for about two minutes, add diced tomatoes, mix and let heat up a little. Season to taste with sugar, salt and pepper. Add the mozzarella cubes to the pan, stir and remove from the stove.
- Spread two tablespoons of pesto on each pancake, spread the chicken, tomato and mozzarella mixture evenly on top and roll up tightly.
- Place in an ovenproof dish and heat in a preheated oven (180 °) for about 5-10 minutes (the cheese should be nicely melted).
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