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 preessed 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 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 ad prepare thin pancakes.

For chicken and mushrom stuffing, saute chicken with olive oil, garlic and shallots.  Add mushrooms, cook until water evaporated.  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.