- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 25g plain flour
- 600ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 50g grated fresh Parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 100g Gruyère
Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
- 6 tbsp pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 8 pancakes (see recipe link below)
- 2 cooked skinless, boneless chicken breasts, shredded
- 285g jar artichoke hearts in oil, drained and quartered if necessary
Preheat the oven to 200C/gas 6/fan 180C. Put the butter, flour and milk in a pan and whisk over a medium heat until the mixture boils and thickens. Reduce the heat and simmer for 5 minutes. Remove from the heat, stir in the Parmesan and half the gruyère and season with salt and ground black pepper.
Pour one third of the sauce into a bowl and stir in the pesto. Lay out the pancakes and spoon a dollop of sauce in the centre of each one. Top with the chicken and artichokes then fold in the sides of the pancakes and roll them up.
Arrange the pancakes in a single layer in a buttered large shallow baking dish (about 25 x 30cm) and pour over the remaining sauce. Scatter with the rest of the gruyère. (If making ahead, cool, cover and chill for up to a day, or freeze for up to a month.)
Bake, uncovered, for 30 minutes until the sauce is bubbling and golden. Serve with a green salad.