German Pancakes With Roasted Red Pepper Chicken – Country

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Servings: 12 Difficulty: Advanced
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Crispy, puffed egg crepes filled with a creamy, tangy roasted red pepper chicken salad.
German Pancakes With Roasted Red Pepper Chicken - Country recipe image
German Pancakes With Roasted Red Pepper Chicken - Country recipe image
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German Pancakes With Roasted Red Pepper Chicken – Country

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 130.9

Description

These German pancakes, also known as Dutch babies, offer a delightful textural contrast with their crisp, caramelized edges and soft, custardy centers. Paired with a vibrant roasted red pepper chicken filling, this dish transforms simple ingredients into an elegant brunch or light dinner. The filling combines tender cooked chicken with a smooth, tangy dressing made from roasted sweet peppers, mayonnaise, and balsamic vinegar, creating a rich flavor profile that complements the delicate pancakes. Ideal for weekend gatherings or a special weekday treat, this recipe serves twelve, making it perfect for sharing. The pancakes puff beautifully in the hot oven, then deflate slightly to create pockets perfect for scooping up the savory chicken mixture. Serve warm for the best experience.

Ingredients

Directions

  1. Preheat oven to 450&# 194;°F (230ðC).
  2. Prepare the Roasted Red-Pepper Chicken filling and refrigerate until ready to serve.
  3. In a medium bowl, beat eggs with an electric mixer at high speed until thick and fluffy.
  4. Reduce mixer speed to low and gradually beat in flour, milk, and salt until just combined.
  5. Place two pans containing six 2 1/2-inch heart-shaped molds or a muffin pan with twelve 2 1/2-inch cups into the preheated oven for 5 minutes to heat.
  6. Remove pans from oven and brush cups with melted shortening.
  7. Divide batter among the cups and bake for 10 to 12 minutes, or until puffed and lightly browned.
  8. Remove pancakes from the oven and transfer them from the cups to a wire rack.
  9. Allow pancakes to cool for 5 to 10 minutes, or until centers fall slightly, leaving an indentation.
  10. Spoon the Roasted Red-Pepper Chicken mixture into the centers of the pancakes and place on a serving plate.
  11. Serve immediately while warm.
  12. To make the Roasted Red-Pepper Chicken: From 1/2 cup chopped roasted sweet pepper, set aside 2 tablespoons.
  13. Place the remaining red pepper in a food processor fitted with a chopping blade.
  14. Add 3 tablespoons mayonnaise, 1 tablespoon balsamic vinegar, 1/4 teaspoon ground black pepper, and 1/8 teaspoon salt; process until mixture is pureed.
  15. Transfer the puree to a medium-size bowl.
  16. Stir in 1 cup chopped cooked chicken, 1 finely chopped green onion, and the reserved 2 tablespoons chopped roasted red pepper.
  17. Mix until well combined, cover, and refrigerate until ready to serve.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 130.9kcal
% Daily Value *
Total Fat 4.3g7%
Saturated Fat 1.3g7%
Cholesterol 139.9mg47%
Sodium 46.9mg2%
Total Carbohydrate 15.6g6%
Dietary Fiber 0.5g2%
Sugars 0.5g
Protein 6.9g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the photograph, we used a Wilton Armetale "heart mold" that has 6 heart-shaped cups.

If desired, pancakes may be cooled completely before filling and served cold.

Keywords: german pancakes, dutch baby, roasted red pepper, chicken salad, brunch recipe, egg crepes, balsamic dressing, heart shaped molds, muffin tin pancakes, country cooking, quick breakfast, chicken filling
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