An oven puff pancake that rises up like magic to form a shell that houses a creamy chicken sausage filling. Filled with chicken sausage, peppers, and asparagus this puff pancake makes for a delicious brunch.
Ingredients
BATTER
1 cup flour
¼ cup butter
4 eggs
1 cup milk
½ tsp. pepper
¼ tsp. salt
FILLING
2 cups sliced chicken sausage ( 4 sausage links)
8 ounces frozen chopped asparagus spears or ½ pound fresh trimmed cut into 1-inch pieces
¾ cup milk
1 teaspoon lemon juice
½ teaspoon hot salt
¼ water
3 tablespoons butter
2 tablespoons all-purpose flour
¼ cup sour cream
½ cup shredded cheddar cheese
¼ cup chopped onions
½ cup red and yellow chopped peppers (optional)
Instructions
Preheat oven to 425 degrees. Place the butter in a 10-inch ovenproof skillet; place in oven 3-4 minutes or until melted. In a bowl, beat flour, eggs, milk, salt, and pepper until smooth. Pour the mixture into prepared skillet. Bake 22- 25 minutes or until puffed and golden brown.
Meanwhile, in a saucepan, melt butter. Add ham, peppers, and asparagus; cook over medium-high heat 5 minutes, stirring occasionally. Stir in flour until blended. Gradually stir in milk. Bring to a boil add the water to the mixture as the mixture thickens; cook and stir 5 minutes. Reduce heat; stir in sour cream, lemon juice, and pepper sauce.
Spoon into center of puff pancake. Sprinkle with cheese. Cut into wedges; serve immediately.
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/puff-pancake-with-chicken-sausage-and-asparagus/