Ingredients
3 tablespoons butter2 large eggs3/4 cup 2% milkDash cayenne pepper3/4 cup all-purpose flourTOPPING:2 tablespoons butter3/4 cup sliced fresh mushrooms1 small onion, chopped2 tablespoons all-purpose flour3/4 cup turkey or chicken broth1/4 cup 2% milk2 cups shredded cooked turkey1/4 teaspoon salt1/4 teaspoon pepper2 tablespoons grated Parmesan cheese
Preparation
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.
