Basil pancakes with chicken pesto filling

Ingredients for 2 servings:

• ½ bunch basil (finely diced or 1/2 packet frozen basil)
• 50 g flour
• 125 ml milk
• 2 eggs
• ½ tsp salt
• 4 tbsp green pesto
• 250 g chicken breast, diced
• 2 large tomatoes, diced
• 1 ball of mozzarella, diced
• salt and pepper
• Sugar
• Oil, neutral

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

the result of my cooking frenzy

For the batter, mix the basil, flour, milk, eggs, and salt into a fairly runny pancake batter. Heat oil in a large pan (mine has a diameter of 30cm) and fry two thin pancakes until golden brown. Let cool slightly. Set aside on a plate. In the same pan, fry the chicken breast for about two minutes, stirring occasionally. Add the diced tomatoes, mix, and let them heat up slightly. Season with sugar, salt, and pepper. Add the mozzarella cubes to the pan, stir, and remove from the heat. Spread two tablespoons of pesto on each pancake, spread the chicken, tomato, and mozzarella mixture evenly over the pan, and roll up tightly. Place in an ovenproof dish and heat in a preheated oven (180°C) for about 5-10 minutes (the cheese should be nicely melted).