This is a Delicious Magazine recipe (I was lucky enough to be given a subscription for Christmas this year, hooray!), and is oh-so-tasty, oh-so-easy. Buy ready-made pancakes to make this even easier, or just double up on your batter mixture.
You will need (for 2-3 people)100g pancetta or streaky bacon1 onionGarlic200g chestnut mushrooms400g chicken 300ml gravy200g crème fraiche 150g spinach6 ready-made savoury pancakesCheese to top
Start by chopping the pancetta, onion, mushrooms and chicken and fry in a little oil (I use FryLight to save cals) with garlic - a couple of cloves, crushed - until the chicken and bacon are cooked and the onions are golden; about 10 minutes. Then add your gravy and crème fraiche and bring to the boil, before turning down to a simmer for 10 minutes or so, until the sauce has thickened. Throw in the spinach and allow to wilt for a few minutes. The recipe says to use ready-made pancakes (I used these, make sure you buy plain not sweet!) but you could obviously make your own. I actually found the ready-made pancakes didn't roll very well and split, next time I'd use my own. Fill your pancakes with the mixture, lay into a baking dish and top with a sprinkling of cheese. Bake on 180C for about 20 minutes, until golden and bubbling. Serve with a side salad - a little squeeze of balsamic glaze helps to cut through the richness of the pancakes.