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Pancake wraps


  • Preheat oven to 180°C.
  • Place the flour in a large bowl, make a well in the centre and add the eggs and salt. Then mix well and whisk in the milk, before adding the spring onions and chutney. Mix until well combined. 
  • Then lightly oil a crepe (or non-stick) pan and cook the pancakes in batches, keeping them warm in the oven covered with kitchen foil as you do so.
  • Smear the pancakes with a small amount of mayonnaise and top with the tomatoes, lettuce, cucumber and chicken.
  • Roll up and serve.
  • nb. As an extra, a sprinkling of sweet chilli sauce works well.


  • 200 gm self-raising flour, sifted
  • 2 eggs
  • a pinch of sea salt
  • 400 ml milk
  • 2 spring (green) onions, chopped
  • 1 tbsp tomato chutney
  • olive oil spray
  • mayonnaise
  • large cherry tomatoes, quartered
  • shredded lettuce
  • sliced continental (telegraph) cucumber
  • 1 cup chopped, cooked chicken

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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