Method

Preheat oven to 200°C/400°F/Gas Mark 6

To make the pancake batter, sieve the flour into a mixing bowl with the salt. Make a well in the centre and break the eggs into the well, add half the milk and beat well until the mixture is smooth. Add the remaining milk and beat again. Leave the mixture to rest for 15 minutes.

Heat a small non-stick pan with a little bit of butter, pour in about 3 tablespoons of batter, swirl to coat the bottom of the frying pan and fry until golden and flip over and cook the other side. Repeat until you have used all the mixture up.

For the chicken and pea filling, melt the butter in a large frying pan and fry the onion and mushrooms until soft. Stir in the flour and cook on a low heat for a minute, then remove from the heat and whisk in the stock, wine and tarragon and place back on the heat and simmer for a couple of minutes. Add the chicken and peas, season well with sea salt and black pepper, stir in the cream and the chopped chives and bring back to the boil. Remove from the heat and cool.

For the cheese sauce, place the butter, flour and milk in a saucepan, whisk well and stirring constantly, cook over a low heat until thickened and boiling. Simmer for 1 minute and add the cheese and mustard and adjust the seasoning with sea salt and black pepper.

Take eight pancakes and lay them on a board. Spoon some of the mixture onto each one and roll up like a wrap. Place the stuffed pancakes in a buttered ovenproof dish and top with the cheese sauce. Sprinkle with extra cheese and bake in the oven for 20 minutes, until golden brown.

Serve with a crisp green salad.