-
1
--Batter--.
-
2
Place the flour in a bowl and make a well in the middle.
-
3
Add the eggs and a little of milk.
-
4
Gradually beat the eggs and milk together, incoporating some of the flour to make a smooth, thick batter.
-
5
Gradually pour in the remaining milk until all the flour is incoporated in a smooth batter.
-
6
Beat in 1 tbs oil and water.
-
7
Leave the batter to stand for 30 minutes before cooking.
-
8
Brush a little oil over a non-stick or a heavy-based flat pancake pan or frying pan (6-7in pan).
-
9
Pour a thin layer of batter into the pan, tilting the pan to spread it evenly.
-
10
Cook over a medium heat until the batter is set and the underneath lightly browned.
-
11
Turn the pancake and cook the second side until lightly browned.
-
12
Transfer to a warm plate, cover with absorbent kitchen paper and continue until all the batter is used up (The pancake batter will thicken slightly if it is left to stand for any length of time.
-
13
Add a little extra water before pouring into the pan if this is the case).
-
14
--ChickenFilling--.
-
15
Heat the oil in a saucepan.
-
16
Add the chicken, then season well and brown the pieces all over.
-
17
Sprinkle in the sage, add the leeks and almonds and continue to cook, stirring often until the leeks are softened; about 15 minutes.
-
18
Stir in zucchini and cook for 2 minutes before stirring in the flour, then pour in the sherry and stock.
-
19
Bring to the boil, stirring and reduce the heat.
-
20
Simmer for 10 minutes and taste for seasoning before serving.
-
21
--DessertFilling--.
-
22
Cut the base off a ripe fresh pineapple.
-
23
Cut off the leafy top and the peel, making sure to remove all the spines.
-
24
Cut the fruit in half and cut out the hard core in a wedge shape.
-
25
Cut the fruit into small pieces and place in a bowl.
-
26
Trickle pure maple syrup over.
-
27
Cover and chill for at least 2 hours.
-
28
Toss the pineapple in the syrup before serving.
-
29
Serve with a bowl of yogurt to spoon over.
