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Crispy Pancake Rolls Recipe
|Pancakes||6 (About 6 Inches)|
|Stale white breadcrumbs||3 Ounce|
|Olive oil||3 Tablespoon|
|Olive oil||1 Tablespoon|
|Cooked chicken||6 Ounce, minced|
|Parsley||2 Tablespoon, chopped|
|Mixed herbs||1⁄4 Teaspoon|
|Double cream||2 Tablespoon|
|Ground black pepper||To Taste|
Serving size: Complete recipe
Calories 3145 Calories from Fat 1598
% Daily Value*
Total Fat 182 g280.3%
Saturated Fat 53.6 g268.2%
Trans Fat 0 g
Cholesterol 929 mg309.7%
Sodium 1622.1 mg67.6%
Total Carbohydrates 284 g94.6%
Dietary Fiber 12.8 g51.3%
Sugars 80.7 g
Protein 104 g208.5%
Vitamin A 112.4% Vitamin C 92.4%
Calcium 69.5% Iron 112.4%
*Based on a 2000 Calorie diet
Remove the onion from the pan and mix with the remaining filling ingredients, adding salt and freshly ground black pepper to taste.
Place 2 tablespoons of filling in the centre of a pancake.
Fold two sides of the pancake over the filling and roll up into a neat, secure parcel.
Repeat with the remaining pancakes.
Beat the egg with a tablespoon of water in a dish.
Add a little seasoning.
Coat each pancake with beaten egg mixture then coat with breadcrumbs.
Heat equal quantities of butter and oil in a frying pan and fry the pancake rolls for about 8 minutes or until crisp and golden brown on all sides.
Drain well and serve immediately.