Chicken Pancakes

1 cup plain flour                            2 cups milk
1/4 tsp salt                                   3 egg yolks
1 egg                                           grated rind of 1/2 lemon
1 1/4 cup milk                               2 tbsp lemon juice
                                                    3 tbsp chopped parsley
                                                    1 tsp salt
Filling:                                           1/2 teaspoon pepper
1/2 lb cooked chicken                   
3 tbsp butter                               
1/2 cup plain flour                        

1. Sift together flour and salt. Add egg and milk and beat until smooth.
2. Melt some butter in a frypan and pour in enough batter to cover bottom. Cook until bubbles burst. Turn over and cook on other side. Repeat until all batter is used.
3. Chop chicken.
4. Make white sauce by melting the butter in a saucepan, adding the flour and gradually stirring in the milk. Cool slightly and mix in the egg yolks.
5. Add the lemon rind, lemon juice, parsley, salt and pepper.
6. Mix half the sauce with the chopped chicken.
7. Put some chicken mixture on each of the pancakes and roll up.
8. Place in a buttered baking dish. Pour remaining sauce over pancakes.
9. Bake in 400 degree (F) oven for about ten minutes or until pancakes are heated through.

More chicken recipes here