This recipe takes the delight of pancakes to a new level; with a luxurious savoury filling of roast chicken, earthy mushrooms, salty bacon and the tang of our artisan cheddar cheese, it is a moreish meal in itself. 



  • Refer to our recipe for Classic Pancakes to prepare your pancakes for this dish. Alternatively, you could use a good quality, shop bought version.

    Preheat your oven to 190C.

    Into a large frying pan, add your butter. Once melted, add your chopped onions and sliced garlic.

    Slice your bacon rashers into lardons and add to the pan. Gently cook until the onions are soft and sweet and the lardons  take on a lovely golden colour and have crisped up.

    In a separate pan, fry the mushrooms with some thyme in butter. 

    Make a bechamel using the butter, flour and milk. Whisk until lovely and smooth, then add 150g of your grated cheese. Place about 1/4 of the sauce aside to use later, along with the remaining cheese. 

    Add the bacon mix and mushrooms to the sauce, along with the leftover chicken and your fresh spinach leaves. Stir together until everything is nicely coated. 

    Place a generous spoonful of filling into the middle of each pancake, before rolling and placing side-by-side in your ovenproof dish.

    Take your remaining sauce and loosen with a little creme fraiche until a runnier consistency. Pour over the pancakes, before topping with the remaining grated cheese. Season to your liking. 

    Bake for 8 - 10 minutes, until golden and bubbling. 

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