Beat all of the products for the pancakes to homogeneity, cover the bowl and leave it in the fridge for 30 minutes. Bake the pancakes you normally would in a large Teflon pan. Arrange them on top of each other.
Preheat oil in a separate pot on the stove and fry the finely chopped chicken. Remove it and in the same oil briefly fry the chopped leeks. Add flour, mix, fry and while stirring continuously, add the pre-warmed cream, milk and broth. Mix until the sauce thickens and add the chicken.
Simmer to full readiness of the meat and season it with salt and pepper. Remove and mix with some of the grated cheese and parmesan. Fill the pancakes with this stuffing, roll them into wraps and arrange them in a buttered pan. Sprinkle on top with breadcrumbs and pour the remaining filling in (if any), then add the remaining Parmesan cheese.
Put to bake in moderate oven, until it catches a nice tan.