How to make
2 cups (500 ml) of milk, eggs, 10 tbsp of flour, sugar and salt are all mixed and left to rest in a refrigerator for at least 30 minutes.
Prepare the pancakes with a thickness and shape that you desire. Fry the chicken in hot oil for 5 minutes. Drain and leave aside. Fry the leeks and celery for 3 minutes to soften but do not let them brown. Add the 1 2/3 tbsp of flour, broth and 1 1/5 cups (300 ml) milk.
Boil, stirring constantly, until thickened. Put the chicken in, cover the top and simmer for 20 minutes or until the meat is cooked and tender. Season it with black pepper.
Spread the chicken filling evenly among the pancakes and wrap them in rolls. Place them side by side in a fireproof tray. Sprinkle grated cheese and heat in the oven for 20 minutes at 430°F (220 °C) or until golden brown.
