Pan Fried Savoury Pancakes...

Tonight I made Chicken, Vegetable and Cottage Cheese stuffed Pancakes, with a Creamy Mustard Sauce.

First I made the Cottage Cheese
Heating a litre of UHT milk to 120 degrees,
adding 2 desert spoons of vinegar, resting it for half an hour then straining through muslin.
Finally seasoning with Salt and Pepper, and stirring through a little cream.

Then I made butter, just whipping about 1 and 1/2 cups of Cream until it separates,
 and patting and shaping the results.
Keeping aside the Butter Milk.

Then I made Pancakes, using 3/4 of a cup of Buttermilk, 2 eggs, 3/4 cup of Plain Flour, adding a bit more water after resting the mixture.
I stuffed the Pancakes with the Chicken and Vegetables and some of the Cottage Cheese.
Then fried the parcels in a little of the Butter ... and served them with a Bechamel and Mustard sauce with a little extra cream.