- STEP 1
First make the pancakes. I used the BBC Good Food recipe called "The Classic Pancake", and added herbs to the batter as suggested. Cook pancakes as described in the recipe. I deliberately made larger pancakes because of the filling and size of baking dish I was going to use later, so I got 5 large pancakes out of this batch. Place on greaseproof paper and set aside.
- STEP 2
Put bacon into a large saucepan and fry gently for 5 mins until cooked through and fat is released. Then add leeks and garlic, and fry for 5 further minutes. Transfer to a bowl until later.
- STEP 3
Next make the sauce. Using the same pan first put in the butter or margarine and gently melt, stirring occasionally. Then add the flour and mix together to form a roux. Keep on the heat, stirring all the time, for 4-5 mins to cook out the flour. Then add the milk a little at a time - stir well and allow to heat through each time you add some so that it thickens. This whole step usually takes me about 20 minutes.
- STEP 4
Add cheese to the sauce and stir until fully melted and combined, then add chicken and bacon mixture. If too thick add extra milk. Taste and season as required.
- STEP 5
Spread a couple of spoonfuls of sauce onto a pancake, then roll it up and place into a baking dish (I use a lasagne dish). Repeat with the other pancakes. If preparing ahead stop at this stage, cover dish with cling film and put into the fridge until ready to cook.
- STEP 6
Cook in a preheated oven at 170 degrees C (fan) for about 30 mins. Check after 15 mins and if the top is starting to catch turn the heat down a little. I've said it serves 3 but could be for more if you serve with veg side dishes.