Shrove Tuesday Pancakes with Chicken, Leek and Mushrooms

Ingredients:
Pancakes:
Splash of olive oil
110g plain flour
pinch of salt
2 eggs
200ml milk
100 ml water

Chicken Mixture:
2 tsp olive oil
2 chicken breasts, cut into strips
2 leeks, sliced
2 onions (or some shallots), sliced
1 pack of mushrooms, cubed
1 bunch of parsley
2 celery sticks
1 tub of cream
splash of white wine
salt, pepper, chili powder, sprinkle of sugar

How to make the pancakes:
Put the flour and salt into a large bowl, make a well into the centre of the flour and break the eggs into it. Then begin whisking the eggs into the flour until everything is blended. Mix the milk and water together, then add them bit by bit to the bowl. Keep whisking until you have a smooth batter. Leave it standing for about half an hour.
Wipe a frying pan with some olive oil, then heat up and add a couple of tbsp of the batter to the pan. Swirl around so the bottom is covered. Cook for a minute or so, flip over and leave for a bit longer. They really don't take that long but you want them a bit browned.

How to make the chicken:
Heat the olive oil in a large frying pan. Fry the chicken strips for 4-5 mins, until they are nicely browned. They don't have to be completely cooked. Take out with a slotted spoon. Add some more olive oil to the pan and fry the leeks, onions/shallots, celery for 6-8 mins until softened. Add the mushrooms and half the chopped parsley, fry for a further few minutes, add the chicken back in, mix well, then add the white wine. Simmer until most of the liquid is gone. Keep seasoning throughout. Add the cream, heat through and serve in a folded pancake.

And if you want dessert, just serve up a few more pancakes, but this time with caster sugar and lemon juice sprinkled on. Let the fast begin!