How to make
Beat the eggs with a mixer, add the milk, salt, sugar and baking soda, then gradually the flour as well. Fry the pancakes. To prepare the stuffing, fry the chicken pieces for 5 minutes in hot oil. Drain the fat from the chicken by putting it on a napkin.
Preheat the oven to 430°F (220 °C). Grate the carrots, chop the leeks and put them to braise until slightly tender. Add the remaining flour, broth and milk to them. Stir constantly until it comes to a boil and thickens. Throw in the chicken, cover and let it boil on low heat for 20 minutes or until the meat becomes tender. Season with black pepper.
Begin to distribute the filling into the pancakes and wrap them into rolls. Arrange them in a baking dish tightly and put them to brown for 10-odd minutes. Serve on a bed of lettuce and top with grated carrot and green spices by choice.
You can garnish with lemon.
