Filled chicken pancakes

Pancake pan no. 0031, 0031T, 0031S

4 portions:

Approx. 8 Pancakes:
3 dl of flour
6 dl of milk
3 eggs
2 pinches of salt
butter for frying
1 small shredded leek

Hoisin chicken
4 chicken fillets (500 g)
3/4 dl of hoisin sauce
1/2 dl of Chinese soy
1 tbs of brown sugar

Extras:
lettuce
tomato
leek

Preparation:
1. Make the pancake mixture. Sprinkle a bit of leek into the frying pan for every pancake. Pour the mixture into the pan and fry.
2. Divide the chicken fillets lengthwise. Pour hoisin sauce, soy and brown sugar into a low and broad pan. Leave the pieces of chicken to simmer slowly in the sauce for approx. 10 min.
3. Cut the chicken at an angle into thin slices. Strain the sauce. Serve the pancakes with lettuce, tomato leek and chicken and pour some sauce over.

Make a wrap
Roll up chicken, lettuce and tomato in a tortilla bread. Pour some sauce over. Wrap a serviette around. Perfect picnic food.