Ingredients For Pan cakes:
Flour 4 oz
Salt ¼ tsp
Egg 1
Water to mix
For Cheese Sauce:
Butter 2 oz
Flour 1 oz
Milk 1 cup
Water ½ cup
Cream ½ cup
Salt ¼ tsp
White Pepper ¼ tsp
Chedder Cheese (grated) 1 tbsp
For Filling:
Chicken Breast (chopped) 2
Oil 2 tbsp
Flour 1 tbsp
Onions (chopped) 2 tbsp
Garlic Paste ¼ tsp
Oregano ½ tsp
Tomato Paste 1 tbsp
Salt ½ tsp
Black Pepper ½ tsp
Mushroom (thinly sliced) 2 tbsp
Fresh Cream 2 tbsp
Parsley (finely chopped) 2 tbsp
For tomato Sauce:
Oil 1 tbsp
Onion (chopped) 2 tbsp
Garlic ½ tsp
Tomato Paste ½ cup
Salt ½ tsp
Black Pepper ½ tsp
Oregano ½ tsp
Sugar 1 tsp
Orange Color a pinch
For topping:
Cheddar Cheese (grated) 3 tbsp
Parmesan Cheese 1 tbsp
Method for Pancakes:
Make batter with flour, salt, egg and water, beat till it forms a smooth consistency, leave it aside for 15 minutes.
Grease fry pan and put a spoonful of batter and spread it evenly , make thin pancakes. Cool and fill it with chicken filling. Roll each pan cake and place them on a greased large rectangular oven dish. Pour ½ prepared tomato sauce on it. Now cover with cheese sauce again pout tomato sauce on top, and lastly cover it with cheddar and parmesan cheese , bake it for 15 minutes till the cheese melts and brown layer form.