These pancakes bring back lots of childhood memories and are so so comforting. My dad used to make these most Mondays with left over chicken from the Sunday roast, mixed with a tasty creamy sauce and sweetcorn – delicious!

Now my partner absolutely loves these (he adores pancakes!), so we cook these when ever have roast chicken left over. He is also a pancake pro, so he cooks the pancakes and I cook the filling!

I’ve spruced these up a bit to make them even more delicious, by adding cheese, chives and Dijon mustard to the sauce.

Recipe (serves 4)

For the pancakes

240g plain flour

3 eggs

1 pint of milk

pinch of salt

butter (for frying)

For the filling

1/2 a left over roast chicken –  or roast up 2 chicken breasts if you haven’t got any leftovers, shredded

1 tbsp olive oil

1 onion, finely diced

2 cloves of garlic, crushed

50g mushrooms (about 6), sliced

1 bunch of asparagus, the ends snapped off and the rest sliced into 1 inch chunks

25g butter

25g flour

200ml chicken stock

100ml milk

1 tsp Dijon mustard

100g grated cheddar (half for the sauce and half for later)

A few chopped chives

Salt and pepper

For the pancakes, whisk together the flour and eggs to make a paste. Slowly whisk in the milk bit by bit until you have a batter. Stir in a pinch of salt.

Heat up a frying pan and add in a knob of butter. Pour in a ladle or so of the batter and move around to coat the pan. Cook for 2 minutes until brown and then flip over, cooking again so the other side is brown. Repeat until you have 8 pancakes. Leave to one side.

In the same pan, add in the olive oil and fry the diced onion and garlic until soft. Add in the mushrooms and asparagus and cook again until the mushrooms are brown. Tip out of the pan into a bowl, then add the 25g of butter to the pan and melt. Stir in the flour until mixed, then slowly pour in the stock, bit by bit, until you get a smooth sauce, then stir in the milk. The consistency should be thick but saucy, so add more milk or stock if desired. Bring to a gentle bubble. Stir in the mustard, half the cheese and chives and some salt and pepper, then mix in the mushroom and asparagus mix, followed by the shredded roast chicken.

Spoon some of the filling into the middle of each pancake and roll up. Pop into a large baking dish. Continue until all 8 are made. Top with the rest of the cheese and some more black pepper. Bake in a pre-heated at 180c oven for 15 minutes until the cheese has melted and the sauce bubbles.

Serve immediately alongside a nice green salad.