TURKEY PUFF PANCAKE

Turkey Puff Pancake image

Your family or guests are sure to say 'Wow!' when you present them with this dish that rises so high and browns so beautifully. I sometimes add water chestnuts for crunch. -Patricia Millmann, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

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Ingredients

3 tablespoons butter
2 large eggs
3/4 cup 2% milk
Dash cayenne pepper
3/4 cup all-purpose flour
TOPPING:
2 tablespoons butter
3/4 cup sliced fresh mushrooms
1 small onion, chopped
2 tablespoons all-purpose flour
3/4 cup turkey or chicken broth
1/4 cup 2% milk
2 cups shredded cooked turkey
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese

Steps:

Preheat oven to 400°. Place butter in a 9-in. pie plate. Place in oven 3-4 minutes or until melted. Meanwhile, in a small bowl, whisk eggs, milk and cayenne. Whisk flour into egg mixture until blended. Pour into prepared pie plate. Bake 18-20 minutes or until golden brown and center is set., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in turkey, salt and pepper., Cut pancake into wedges. Spoon turkey mixture over wedges; sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 450 calories, Fat 24g fat (13g saturated fat), Cholesterol 201mg cholesterol, Sodium 610mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 30g protein.