Boil chicken and cut it into small pieces or shred it. Heat oil in a pan and sauté the leeks. Once slightly softened, add the cleaned and finely chopped mushrooms. Once they soften, add a pinch of nutmeg and curry, salt to taste and add black pepper.
Slowly pour in the cream, stir and add chopped pieces of processed cheese. Once slightly melted, remove this stuffing from the heat. From the first 6 listed products, beat a pancake batter. Pour 1 ladle of it to a hot Teflon pan and spread the pancakes out.
Bake on both sides until ready. Each ready pancake is filled with the chicken with mushrooms and wrapped up into a rectangular shape. Optionally, you can briefly bake the stuffed pancakes in a greased pan in the oven.