Makes 8 Pancakes

Pancake Batter:
125g plain flour
1 egg
50ml milk

Filling:
50g butter
50g plain flour
400ml chicken stock
100g diced cooked chicken
100g diced cooked ham
salt and pepper
100ml whipping cream
50g grated mature Cheddar

• Whisk the flour, egg and milk to make a batter. Strain.
• Fry the pancakes in a small heavy non-stick frying pan with a little oil, to make as thin a pancake as possible.
• Heat the butter in a thick-bottomed saucepan.
• Add the flour, return to the heat and cook for 3 minutes, stirring continuously.
• Bring the chicken stock up to the boil. Add the stock to the butter and flour mix, a ladle at a time, stirring continuously until you have a smooth batter. Add the cooked ham and chicken.
• Add 50ml of the cream, and bring to the boil, stirring continuously ensuring the mixture is heated through.
• Spoon into the pancakes and wrap.
• Top with the remainder of the cream and grated mature Cheddar.
• Place in the oven or grill to melt and cheese and colour.