Bacon - small pieces like lardons
Roast chicken in bitesize pieces or fresh chicken breasts cut into small pieces
Salt and freshly ground pepper
Cup a soup
First make some pancakes. I usually cook mine a day in advance, making twelve for this dish which I fridge until the next day and extra for eating straightaway with sugar and lemon juice, or butter and maple syrup.
Fry bacon, mushrooms, onions and a crushed garlic clove and then add chicken, peas, herbs, salt and pepper.
If using fresh chicken put this in at the same time as the bacon.
In a mug mix some cornflour with a leek and potato cup a soup and half a mug of milk. Add boiling water to top of mug and stir well before pouring over the contents of the frying pan.
Stir gently and allow the sauce to cook through.
Cool the mixture a little and use it to fill pancakes.
Fold in the sides and roll into neat packages.
Place them in an ovenproof dish and cover with cheese sauce, finishing by sprinkling grated Cheddar cheese on the top.
Cook in the oven until heated through and cheese is golden and bubbling.