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3 rashers bacon 100g mushrooms 750ml chicken sauce 100g cooked chicken a pinch of dried rosemary or a small amount of fresh, chopped finely salt and pepper 8 pancakes |
Egg-free Nut-free Sugar-free |
Chop bacon, slice mushrooms and fry together gently in the butter for 3-5 minutes.
Dice the chicken and add to the pan with half the sauce and the rosemary. Reheat and adjust seasoning if necessary.
Lay pancakes out flat and spoon filling onto them. Roll up firmly and place in a serving dish. Pour over the remaining chicken sauce.
Reheat if necessary in a hot oven and serve.
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