High-protein French oven pancake with chicken and carrot sauté
From the foundersHans Hammar·Co-founder & CFO
A fluffy, protein-packed oven pancake inspired by the French gougère tradition, topped with juicy chicken fillet, fresh sage and grated carrots.
Ingredients
2 servings
- 380 gFresh chicken fillet 🏷️
- 5 steggs
- 250 gcottage cheese 5%
- 1 dlsemi-skimmed milk
- 3 stBagged carrots 🏷️
- 1 stcourgette
- 2 stshallots
- 2 klyftorgarlic cloves
- 1 mskDijon mustard
- 1 krukafresh sage
- 1 mskolive oil
- 40 ggrated Gruyère
How to make it
- 1
Preheat the oven to 210°C and lightly grease an ovenproof dish.
- 2
Blend the eggs, cottage cheese, semi-skimmed milk, Dijon mustard and a pinch of salt and black pepper with a stick blender until you have a completely smooth batter.
- 3
Pour the batter into the dish and bake for about 20-22 minutes until risen and golden on top.
- 4
Meanwhile, heat the olive oil in a frying pan. Brown the sliced chicken over a high heat for 4-5 minutes until nicely coloured.
- 5
Add the shallots, garlic, grated carrots and diced courgette to the pan. Sauté with the chicken for 3-4 minutes until the vegetables have softened slightly but still have some bite.
- 6
Stir in the chopped sage and season the chicken and vegetable sauté with sea salt flakes, black pepper and a few drops of lemon juice or white wine vinegar.
- 7
Take the pancake out of the oven, scatter over the grated Gruyère so it melts slightly, then top with the chicken and carrot sauté.
Kitchen tips
- Blending the cottage cheese into the batter makes it completely smooth and gives a wonderfully light texture with lots of protein, without any flour.
- Sprinkle with sea salt flakes just before serving to bring out the flavours of the sage and Gruyère.
AI-generated content. Always verify ingredients and allergen information yourself.
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