Chicken Pancake Rolls - Saltscapes Magazine

Ingredients

• 2 tablespoons (30 mL) butter
• 2 tablespoons (30 mL) flour
• 1 cup (250 mL) light cream or whole milk
• Salt and pepper, to taste
• 2 cups (500 mL) chopped cooked chicken
• 1/2 cup (125 mL) chopped fresh mushrooms, sautéed
• 1/2 cup (125 mL) chopped toasted almonds
• 12 pancakes, 7 inches (18 cm) in diameter
• Sour cream
• 1/2 cup (125 mL) grated cheddar cheese
• Butter