Spicy Chicken & Broccoli Savoury Pancakes

Step 1

Pancakes – they’re not just for Pancake Day! Pancakes are a great way to use up leftover cheese, sauce, meat and veggies from a previous meal.

Make your crepes – you will need at least 2 per person.

To save time, you can buy pre-made pancake mix where you ‘just add water’. We have tried some for you and can confirm that it makes great pancakes! The mix does take little longer to cook through than a home-made pancake batter, so be patient and don’t try to flip it while it’s still gooey.

Alternatively, you can buy pancakes pre-made.

Step 2

Leftover veg works well for this recipe as it is already cooked. If using fresh veg; first blanch it in boiling water for 2 mins, then transfer to iced water to cool. drain & pat dry on a clean kitchen cloth.

Place veg in a lightly oiled griddle pan until it takes on the characteristic char marks and that distinct flavour.

Remove from pan and allow to cool .

Step 3

Bring to the boil a medium pan of salted water. reduce to a simmer and add 6 peppercorns, 1 clove garlic and 1 large (or 2 small) bayleaves.

Add 2 chicken breasts and poach on a medium-low heat for 10 minutes.

Remove and drain, checking that the chicken juices run clear – return to the pot for a few minutes if not. Using 2 forks, shred your cooked chicken.

Once shredded, add a good amount of the Arrabbiata sauce, until the chicken is well coated and carrying a good amount of sauce.

Spoon a generous amount of chicken into the centre of a pancake and top with plenty of you char grilled vegetables.

Step 4

Roll your pancakes cigar-style and arrange them together in an ovenproof dish.

Spoon over your remaining Arrabbiata Sauce; as little or as much as you like. Then, top with what seems like way too much Parmesan cheese.

Cook in a hot oven at 180ºc for 20 minutes, until the pancakes are looking golden and crispy around the edges.

Serve alone or with a garden salad.