Chicken and Cheese Stack
1 1/2 cups chopped cooked chicken
1 cup grated tasty cheese
2 tablespoons chopped fresh parsley
2 tablespoons sour cream
1/2 cup grated tasty cheese, extra
1/2 cup plain flour
1 tablespoon oil
3/4 cup milk
1 1/2 tablespoons plain flour
1 1/4 cups milk
1 small chicken stock cube, crumbled
Pancakes can be made up to 1 day ahead; store, covered, in refrigerator or freeze for up to 2 months. You will need to buy 1/2 barbecued chicken for this recipe. Recipe unsuitable to microwave.
Combine chicken, cheese and parsley in bowl, add sour cream and white sauce, mix well. Place one crepe on a greased tray, spread with chicken mixture, top with another crepe. Repeat layering with remaining crepes and chicken mixture, cover, bake in moderate oven for 30 minutes or until heated through. Remove cover, sprinkle with extra cheese, bake 10 minutes or until cheese has melted.
Crepes: Sift flour into bowl, add eggs, oil and 2 tablespoons milk, beat until smooth, beat in remaining milk; refrigerate 30 minutes. Heat heavy based frying pan, grease with butter. Pour a thin layer of batter into pan, brown on one side, turn, brown other side. Turn out onto plate. Repeat with remaining batter.
White Sauce: Melt butter in saucepan, add flour, cook over heat 1 minute, stirring constantly. Gradually stir in combined milk and stock cube, stir constantly over heat until sauce boils and thickens. Reduce heat; simmer, stirring for 1 minute.