How to make
Make the usual pancake batter from the milk, eggs, oil, salt and flour. Toast the pancakes in an oiled pan.
Depending on the size and thickness of the pancakes, you should get at least 2 pancakes.
Smear each with mayonnaise, sprinkle with finely diced pickles, sweet corn, finely chopped boiled chicken meat, processed cheese and cheese.
Fold in the edges of the pancakes (to prevent the filling from spilling out during baking) and finish rolling them up into rolls.
Place the rolled up pancakes in an oiled tray. Sprinkle a little cooking cream over them, sprinkle grated cheese and bake in a preheated oven.
You can use leftovers from baked chicken or chicken steaks - just chop them finely.
They make for a tasty, warm appetizer when served this way. And if you decide to add tomato, cucumber or lettuce salad, you'll have yourself a main course.
