Cook With Us Week #14 - Chicken and cheesy Bacon Sausage Pancake Bake

There's a fabulous contest here on steemit, arranged by The Cook with Us team - @chefsteve, @pandamama and @offoodandart, and if you have not entered yet, you are missing out big time!
So many exciting things happening here, therefore if you enjoy cooking, winning some dough and meeting awesome people along the way, I encourage you to keep your eyes on the blog of @cookwithus or check out this post
The theme for this week is: Anything Wrapped, and you have till Monday to enter!

I've been busy with wrapping food this week with a South African favourite - Pancakes, and as I said in my sandwich post yesterday,

Pancakes - call it crepes if you like but it's not quite crepes, as they're fatter/ thicker than crepes.
If you'd like to learn how to make these fluffy heavier crepes that we call pancakes, head on over to my old Pancakes Post of 10 months ago.

Some interesting tidbits from my original post on how to make pancakes -

When I googled the origins of the humble pancake, I learnt that it certainly is a form of food that has been around since ancient times. Pancakes were eaten with honey by the ancient Romans and Greeks, and the Elizabethans spiced them up with spices, rosewater, sherry and apples. The tradition of eating pancakes on Shrove Tuesday continues today in the Christian communities; a day of feasting before the Lent period.

We love having pancakes in winter, which is fast approaching here in the southern hemisphere. Although we don't have severe winters here in Durban, it still gets chilly and there's nothing better than a gorgeous fluffy pancake filled with a delicious savoury or sweet filling! Traditionally we sprinkle pancakes with a sugar & cinnamon mixture, and drizzle it with syrup before rolling it up.
Today, I've chosen to wrap up a delicious Chicken and Bacon & Cheese Sausage filling in pancakes, packed them side by side in an ovenproof dish, covered it with an Onion Bechamel Sauce, and finished it off with a grilled cheese topping.
A great way to use up leftover Roast Chicken and turn it into a second meal to feed eight diners with lovely fresh seasonal veggies.

Ingredients:

• 7 pancakes
• leftover Roast Chicken, flaked
• 3 Bacon & Cheese sausages, diced
• 1 punnet Mushrooms, diced
• 1 bunch Spring Onions
• 1/2 cup Bell Peppers
• 1/4 medium Onion, grated
• 100g Butter
• 3 cups Milk
• 1 cup grated Cheese
  

I made a medium Bechamel Sauce with 3 cups milk, 100g butter and 3 tablespoons Flour, adding 1/4 grated Onion & seasoned it to taste.

For filling, I sauteed spring onions, mushrooms & peppers in butter.

Added chicken & sausage plus 1 cup Chicken stock & thickened it with a tablespoon of cornflour to bind filling.

And we're ready to roll :)

A generous amount of filling is placed down centre of pancake.

Rolled up tightly and place pancakes alongside each other in ovenproof dish.

Bechamel Sauce was spooned on top to cover pancakes.

A generous amount of grated cheese placed on top.

Bake in oven at 170 C fan oven till nicely browned.

Our pancakes could be mistaken for pasta, absolute delicious comfort food, enough to feed an army!
Ok not quite, but was enough for eight guests.

And a quick look see for us busy bodies -

Original Content by @lizelle
Thank you for stopping by; comments, upvotes and resteems all much appreciated :)
Copyright @lizelle - All Rights Reserved

Team South Africa banner designed by @bearone