Chicken Pancakes with Catupiry Recipe

If you’re craving something downright irresistible, let me introduce you to Chicken Pancakes with Catupiry. Imagine delicate, golden pancakes gently enveloping a creamy, herby chicken filling—each bite delivers a lush medley of savory flavors and comforting textures, all made even more seductive with generous swirls of Catupiry cheese. Whether you’re hosting brunch with friends or simply treating yourself at home, this Brazilian-inspired dish is guaranteed to win hearts (and taste buds!).

this Recipe

Ingredients You’ll Need

Making Chicken Pancakes with Catupiry is delightfully straightforward, and every ingredient plays an essential role. From the light pancake wrappers to the luscious filling, the magic is all about balancing simplicity and decadence—don’t skip on freshness, quality, or, most importantly, that dreamy Catupiry cheese!

• All-purpose flour: The backbone of your pancake batter, lending just enough structure to keep them tender yet pliable.
• Milk: Brings richness and ensures a smooth, pourable batter for pancakes that won’t turn rubbery.
• Large eggs: Bind the ingredients together, giving the pancakes their lovely flexibility.
• Melted butter: Adds flavor and helps the pancakes cook up golden and lift easily from the pan.
• A pinch of salt: Essential for balancing flavors and making the savory notes pop.
• Olive oil: Used to sauté your aromatics and add depth to the filling.
• Medium onion, finely chopped: Brings a gentle sweetness to the chicken filling.
• Cloves garlic, minced: Delivers an aromatic kick and irresistible flavor.
• Cooked chicken, shredded: The hearty protein base—rotisserie or leftover roast chicken work beautifully here.
• Catupiry cheese (or cream cheese): The star! Ultra-creamy and tangy, it melds the filling together in the most luxurious way.
• Salt and black pepper: Essential for seasoning your filling to perfection.
• Fresh parsley, chopped: Adds brightness and color to the dish.
• Grated mozzarella or Parmesan cheese (optional): A melty, golden topping if you fancy a little extra indulgence.

How to Make Chicken Pancakes with Catupiry

Step 1: Prepare the Pancake Batter

Start by combining the flour, milk, eggs, melted butter, and a pinch of salt in a blender. Blitz until you have a luxuriously smooth, lump-free batter—this should only take a minute or so, but be sure to scrape down the sides for a thorough mix. Let the batter rest for about 15 minutes on the counter; this quick pause allows any stubborn flour to hydrate and the gluten to relax, resulting in tender pancakes you can roll without tearing.

Step 2: Cook the Pancakes

Heat a good nonstick pan over medium heat and brush it lightly with oil or butter. Pour a small ladleful of batter into the pan, swirling right away to cover the bottom in a thin, even layer. After just a couple of minutes, you’ll spot the edges starting to lift and the surface turning slightly golden—flip and cook for another minute. Stack your pancakes between sheets of parchment as you go, keeping them soft and ready for their filling. Repeat until all the batter’s gone.

Step 3: Make the Chicken and Catupiry Filling

In a skillet, warm the olive oil and gently sauté the onion until it turns soft and translucent. Toss in the garlic and let it bloom for another minute, then add your shredded chicken. Stir everything together so the flavors mingle, then lower the heat and fold in the Catupiry cheese—that’s where the magic happens. Once the cheese melts and blankets the chicken, season with salt, black pepper, and a sprinkle of fresh parsley. Your kitchen will smell outrageously good at this point!

Step 4: Assemble Chicken Pancakes with Catupiry

Lay out a pancake, spoon a generous amount of chicken and Catupiry filling into the center, then roll it up or fold it over into neat parcels. For an extra flourish, arrange the filled pancakes in a baking dish, sprinkle with grated mozzarella or Parmesan, and give them a quick bake just until the cheese topping is golden and bubby. The result: Chicken Pancakes with Catupiry that invite you to dive in immediately.

How to Serve Chicken Pancakes with Catupiry

Garnishes

Top your Chicken Pancakes with Catupiry with a shower of fresh chopped parsley, chives, or even a few cherry tomato halves for a burst of color. A sprinkle of paprika or cracked black pepper adds visual drama and a subtle kick.

Side Dishes

Pair these savory pancakes with a crisp green salad tossed in a bright vinaigrette, or roasted vegetables like asparagus, zucchini, or carrots. If you’re feeling festive, serve alongside steamed rice and citrusy farofa for a true Brazilian spread.

Creative Ways to Present

Roll each Chicken Pancake with Catupiry tightly and slice into pinwheels for gorgeous appetizer bites. Try layering them in a casserole, smothered with béchamel and baked until bubbling. Or, keep things classic and serve each pancake individually plated, finished with their cheese topping and a scatter of herbs.

Make Ahead and Storage

Storing Leftovers

Chicken Pancakes with Catupiry keep well in an airtight container in the fridge for up to 3 days. Just be sure they’ve cooled to room temperature before storing, so they don’t go soggy.

Freezing

These pancakes freeze remarkably well! Arrange filled (but not baked) pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating and adding extra cheese, if desired.

Reheating

To enjoy leftovers, place the Chicken Pancakes with Catupiry on a baking dish, cover with foil, and reheat in a moderate oven (around 350°F/180°C) until warmed through. For a crispier finish, remove the foil for the last few minutes to let the cheese bubble.

FAQs

What is Catupiry and can I substitute it?

Catupiry is a velvety Brazilian cream cheese known for its mild flavor and melt-in-your-mouth texture. If you can’t find Catupiry, use regular cream cheese or even mascarpone as a substitute—the final result will still be deliciously creamy and satisfying.

Can I use leftover cooked chicken in this recipe?

Absolutely! Rotisserie chicken or leftover roast chicken are perfect for Chicken Pancakes with Catupiry. Simply shred and mix with the rest of the filling ingredients as directed.

Are Chicken Pancakes with Catupiry gluten-free?

As written, the recipe uses regular all-purpose flour, so it isn’t gluten-free. That said, swap in your favorite 1-to-1 gluten-free flour blend, and you’ll still get tender, workable pancakes.

Can I make the pancakes ahead of time?

Yes! You can make the pancakes a day ahead and keep them wrapped in the fridge. Warm them slightly before filling, so they’re pliable and easier to roll.

What other fillings work with this recipe?

Shredded ham, sautéed mushrooms, or a mix of leftover roasted veggies are all scrumptious alternatives. The creamy Catupiry cheese pairs well with most flavors, so let your imagination roam!

Final Thoughts

I can’t tell you how many happy memories I’ve made serving Chicken Pancakes with Catupiry—this is truly a showstopper dish that brings everyone to the table with big appetites and even bigger smiles. Give it a try next time you’re looking for a satisfying, crowd-pleasing meal, and don’t be surprised if you’re instantly asked for the recipe!