creamy chicken and vegetable pancakes

PANCAKES
1 cup plain flour
2 eggs
1 cup milk - approx

FILLING
3 chicken breast fillets
1 sprig parsley
1 small onion
1/2 cup each of water & dry white wine
3 black peppercorns
30g butter
1 1/2 tblsps. flour
1/2 cup cream
2 carrots
salt & pepper
15g butter extra

TOPPING
60g cheddar cheese
1 tblsp. grated parmesan cheese

sift flour into bowl, make well in centre. add eggs, work flour in from sides, gradually stir in enough milk to make a smooth batter. stand for 30 mins. make pancakes from this batter

filling: place chicken in pan, add parsley, peppercorns, sliced onion, wine & water. simmer for 15mins. remove chicken from pan; cool; strain pan juices and reserve 2/3 cup. slice chicken finely; cut carrots into thin strips. melt butter in pan, stir in flour, then pan juices and cream. stir over low heat until sauce comes to boil, remove from heat. stir in salt and pepper. melt extra butter in pan, add carrots, stir over heat until tender. combine chicken, sauce & carrots, mix well
divide filling evenly between pancakes, roll up, place in ovenproof dish, sprinkle combined grated cheeses over pancakes. bake uncovered in moderately hot oven for 10 to 15mins.
serve with garden salad