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Crispy Pancakes with Creamy Chicken and Bacon

Tomorrow, February 9, is Pancake Day in Britain — otherwise known as Shrove Tuesday, or the day before Ash Wednesday and the start of Lent. Traditionally, this was the day to use up the stores of milk, butter, and eggs which were forbidden during Lent, thus pancakes! But pancakes always needn’t always be sweet and sauced with maple syrup: here is a savory version that is more of a crepe and will delight every pancake lover!

Crispy Pancakes with Creamy Chicken and Bacon

For the filling:

6 oz. bacon, cut into lardons (5 thick pieces)
1 onion, chopped
7 oz. button mushrooms, sliced
3 tbs. all-purpose flour
14 fl. oz. milk (1¾ cups)
3 cups cooked and cubed chicken
handful fresh parsley, chopped

For the pancakes:

4 oz. all-purpose flour (1 cup)
½ cup milk
2 eggs, plus 1 beaten for brushing
2 oz. breadcrumbs (¾ cup)

Place the bacon in a skillet and cook over medium heat until golden and crisp. Remove to a paper towel to drain. You will need about 1 tbs. of oil in the pan, so add a little if the bacon hasn’t rendered enough, or drain some off if there is too much. Tip in the onions and cook 5 minutes, until softened. Add the mushrooms and cook 8-10 minutes, until the mushrooms have released their juices and most of the liquid has cooked off. Whisk in the flour to make a chunky paste, then slowly whisk in the milk until you have a smooth sauce. Leave to bubble 4-5 minutes until thickened. Season well and stir in the bacon and chicken. Set aside to cool a bit.

Make the pancakes by beating together the flour, milk, and eggs into a smooth, thin batter. Heat a little oil in a skillet or griddle and add ¼ of the batter, turning the pan to even out the batter. Cook over medium heat until golden, then flip and cook the other side until golden. Place on a baking sheet lined with parchment paper to set aside, and repeat 3 more times.

Heat the oven to 400°F. Take a pancake and brush with beaten egg around the edge. Pile ¼ of the filling on one side, and fold over the other side to make a half moon. Press the edges together. Repeat with the other 3 pancakes. Place on the baking sheet and brush the tops with beaten egg, then sprinkle with breadcrumbs. Bake for 20 minutes, then let rest for 5 minutes before serving.

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