Summary

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

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Instructions

1. For the batter, mix the basil, flour, milk, eggs and salt into a fairly runny pancake batter.
2. 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.
3. 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.
4. Spread two tablespoons of pesto on each pancake, spread the chicken, tomato and mozzarella mixture evenly on top and roll up tightly.
5. Place in an ovenproof dish and heat in a preheated oven (180 °) for about 5-10 minutes (the cheese should be nicely melted).