CHICKEN AND MUSHROOM MONEY BAGS

CHICKEN AND MUSHROOM MONEY BAGS:

INGREDIENTS:

For the pancake money bag
125g all - purpose flour
2 eggs
120ml milk
Salt to taste
30g butter, melted
30g blanched and pressed spinach, roughly pureed
For the stuffing
100g diced chicken breast
10ml olive oil
5g chopped garlic
25g shallots brunoise
100g Dutch button mushrooms, diced small
50g grated Emmental cheese
50ml fresh cooking cream
5g parsley, chopped

METHOD:
To make pancakes, whisk together flour and eggs in a large mixing bowl. Gradually stir in the milk and 120ml water. Then fold in the spinach puree and mix well. Add salt and butter; beat until smooth. Adjust batter consistency. Heat a greased griddle and prepare thin pancakes.
For chicken and mushroom stuffing, saute chicken with olive oil, garlic and shallots.Add  mushrooms, cook until water evaporates. Add cream and cheese. Season and add parsley. Set aside.
Lay pancakes on a flat surface and stuff with chicken- mushroom stuffing; bring the edges together, tie the money bag with the cooking vine and serve.

BRIGHT IDEA-To make the cooking vine, blanch spring onions or chives in hot boiling water for 5 seconds and refresh in iced water. Then drain on a towel and wipe dry and use it.