Leftover Turkey Pancakes   HT  MC   60mins

Serve 4     Hot   Poultry  Nuts Alcohol  Main Course Pancake Day  Shrove Tuesday

Ingredients

Instructions

1. Sift the flour and salt into a bowl and make a well in the centre. Put the eggs and half the milk into the well and mix with a wooden spoon or wire whisk, gradually drawing in the flour and beating briskly to form a smooth thick batter.

2. Beat in the remaining milk and leave, covered, until required. Just before using, beat in the butter or oil.

3. To cook the pancakes, grease the base of an 18cm /7inch frying-pan with about 2 teasp oil and heat until the pan and oil are thoroughly hot. Pour in about 2 tbsp of the batter and immediately swirl around to thinly coat the base of the pan.

4. Cook for about 1 minute, until the pancake has set and is lightly browned. Then turn and cook the other side for a few seconds. Turn out on to a flat surface and leave to cool.

5. Repeat with the remaining batter to make 8 or 9 pancakes. Heat the oven to 200C, 400F, Gas mark 6.

6. For the filling, melt the butter in a saucepan, add the mushrooms and cook gently until soft. Stir in the flour and cook for 1 minute. Gradually beat in the chicken stock and heat, stirring continuously, to form a smooth sauce. Simmer for several minutes.

7. Stir in the sherry, turkey, salt and pepper to taste.

8. Arrange about 2 tbsp of the filling along the centre of each pancake. Roll up and arrange side by side in a single layer in a buttered shallow ovenproof dish. Cover with foil and cook in the oven for 25 minutes, until very hot.

9. Meanwhile heat the butter in a frying pan and gently fry the almonds until golden, stirring frequently. Add the lemon juice to the pan. Scatter the almonds over the hot pancakes, garnish with parsley and serve immediately.
 

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