Chicken Pancakes with Mornay Sauce

Makes: 10 portions. Cooking time: ½ hour.


— 750 grams Poached Chicken free from skin and bone
— 4 dl Sauce Supreme
— 20 Savoury Pancakes
— 6 dl Mornay Sauce
— 50 grams grated Parmesan cheese
— 50 grams melted butter


(1) Cut the chicken into small dice and combine with the sauce suprême. Heat but do not boil and season to taste.

(2) Lay out the pancakes on a work surface. Evenly divide the chicken mixture onto the pancakes and roll them up, folding the ends underneath.

(3) Place a little of the sauce on the bottom of an earthenware dish and neatly arrange the pancakes with the folded ends down.

(4) Coat with the mornay sauce, sprinkle with grated cheese and melted butter and glaze in a hot oven until hot and golden.