Serves: 4
Cooking time:  30 Minutes

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• 8-10 pancakes

Filling:

• 800 g cooked and shredded chicken
• 60 ml Clover Mooi River Butter
• 3 leeks, chopped
• 1 large onion, chopped
• 5 ml crushed garlic
• 250 g button mushrooms, halved
• 250 ml Clover Fresh Cream
• 60 ml ready-bought basil pesto
• 50 ml Clover Sour Cream
• 15 ml lemon juice
• Salt and freshly ground black pepper, to taste 

 



1. Heat the butter in a heavy-based frying pan. Add the leeks, onion and garlic and sauté until onion is translucent. Add the mushrooms and fry for 2 minutes.
2. Add chicken, cream, pesto, sour cream and lemon juice. Mix through and simmer over a low heat until chicken is heated through. Season to taste.
3. Divide the filling between pancakes. Fold pancakes to enclose filling. Serve warm.