|Prep time||50 minutes|
|Cook time||25 minutes|
|Total time||1 hours, 15 minutes|
|Allergy / Intolerance||Amines, Artificial Addititives, Artificial Colours, Egg, Glutamates, Preservatives, Salicylates, Wheat|
|Suitable for||Amines Challenge, Gluten Free, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - High Chemical, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge, Salicylates & Amines|
|Meal type||Main Dish|
|Misc||Serve Cold, Serve Hot|
Easy vegetable and chicken filled pancakes.
- 1 cup plain white or wholemeal flour (see note for gluten-free option)
- 2 eggs (lightly beaten)
- 1 1/4 cup milk
- 2 tablespoons water
- Sunflower oil
- 2 tablespoons butter or Nuttelex
- 400g chicken fillets (diced)
- 1 clove garlic (crushed)
- 2 Small leeks (finely chopped)
- 3/4 cups light smooth ricotta (or sour cream or natural yoghurt, if amines are tolerated)
- 1 teaspoon wheaten cornflour (or tapioca starch for gluten-free)
- Canola oil spray
For the filling (mod salicylates): (Optional)
- 1 Large carrot (peeled and finely chopped)
For the topping (amines): (Optional)
- 50g cheese
Low/Moderate Salicylate, Low/HighAmines, Low Glutamates, Gluten-free
For a gluten-free version make buckwheat crepes instead of wheat flour ones and use tapioca starch instead of wheaten cornflour.
Both the filling and pancake batter can be made in advance and stored in the fridge until needed. The pancakes can also be made ahead of time.
Leftover pancakes can be stored in the fridge and make a great snack or lunch either cold or wrapped in foil and reheated in the oven.