Voted the most popular retro British food in 2009, Findus crispy pancakes are cemented in the millennial psyche - for better or for worse. What you might not know is that you can still buy them now - under the Bird's Eye umbrella. Product development may have slowed with ebbing popularity, so here's a new flavour for fans of the nostalgic hot-pocket: chicken pie crispy pancakes.
Method
Fry the lardons in a dry pan until the fat renders and they begin to crisp. Transfer to a bowl with a slotted spoon, leaving the fat behind.Add the butter and oil to the pan, then gently sweat the leeks, shallot, and garlic for around 10 minutes until soft. Stir in the chicken and cook until sealed, then return the lardons to the pan.Sprinkle over the flour and cook for 2 minutes, stirring, before gradually whisking in the stock. Follow with the cream, mustard, thyme, and a good crack of black pepper.Simmer until the chicken is cooked through and the sauce is thickened (you want it scoopable, not runny). Leave to cool completely before filling the pancakes.For the pancakes, whisk together the batter ingredients until smooth and runny, like crêpe batter. Melt ½ tsp butter in a small frying pan over medium–high heat. Fry the pancakes in batches, greasing the pan with more butter as needed. Aim for about 15cm in diameter — if using a large frying pan, don’t spread the batter all the way to the edges.In a small bowl or ramekin, mix 1 tbsp flour with 1 tsp water to make a thick paste.Once the filling is cool, lay out a pancake on a clean surface. Spoon a heaped tablespoon of filling onto the bottom half. Spread a thin layer of paste around the edge of the top half of the pancake, then fold it down over the filling so the edges meet. Press gently to seal, forming a half-moon shape.Repeat with the remaining pancakes, then chill in the fridge for 20 minutes.Meanwhile, prepare the coatings: set out three shallow bowls or plates — one with flour, one with a whisked egg, and one with breadcrumbs. Dredge each pancake in flour, then dip in the egg, and finally coat in breadcrumbs, ensuring they’re completely covered.
Heat neutral oil in a frying pan over a high heat until shimmering but not smoking. Fry the pancakes in batches, just a few seconds on each side, until golden and crisp. You’re only crisping the coating, not cooking the middle - so don’t leave them in too long or they’ll burn.
Lift out with a slotted spoon and transfer to a wire rack to drain. Serve as soon as they’re cool enough to handle — either on their own, or with mashed potato and green veg for a heartier meal.
