LEEK AND CHICKEN PANCAKES

Pancakes: 240g (2 cups) cake flour Pinch of salt 2 extra-large eggs, beaten 350ml milk 30ml (2 tbsp) sunflower oil, plus a little extra for frying

Filling: 3-4 leeks, finely sliced 30ml (2 tbsp) butter 250g baby spinach leaves, blanched 2 chicken breast fillets (or 2 fish fillets), poached and cubed

Sauce: 60g (4 tbsp) butter 45ml (3 tbsp) flour 375ml (1½ cups) milk 100g cheddar cheese, grated, plus extra for the top Dash of ground nutmeg Salt and pepper, to taste Sift the flour and salt into a large bowl. Make a well in the centre. Combine the eggs, milk and oil and pour slowly into the well, mixing with a wooden spoon until smooth. Strain through a sieve into a jug and refrigerate for 30 minutes before cooking. Preheat a non-stick 18cm pan and brush with a little oil. Pour in a little batter and swirl to coat the pan in a thin layer. When it begins to set, loosen the pancake and flip. Cook for another 30 seconds, then slide onto a plate. Repeat for the remaining batter. Place a piece of bake paper between each pancake as you stack them.

For the filling, fry the leeks in butter till soft. Remove from the pan, combine with spinach and chicken and set aside. For the sauce, melt the butter in a saucepan and stir in the flour to form a roux. Add the milk and stir constantly until the sauce thickens. Stir in cheese, nutmeg, salt and pepper. Remove from the heat, stir in the leeks, spinach and chicken and adjust seasoning to taste.

Divide the filling between the pancakes, roll up and place in a baking dish. Sprinkle over extra cheese, cover with foil and bake at 160°C for 20 minutes until pancakes are heated through and cheese has melted. To make a pancake stack, line a baking tray with bake paper and alternate unrolled pancakes with layers of filling, ending with a pancake. Sprinkle with cheese, cover with foil and bake for 20-30 minutes at 160°C. Serve immediately with salad. Makes about 12 (Pancakes freeze very well, stored in a plastic bag in the freezer.)