Recipe by BecR
Rich-tasting yet light, this Brie pancake is a versatile dish. We have especially enjoyed it, in both its sweet and savory versions, as an unusual Sunday breakfast. From the book American Country Cheese (originally from Besnier America cheese company).
Top Review by COOKGIRl
I had this prepped and in the oven in under fifteen minutes. The pancake was cooked in a 10-inch cast iron skillet and garnished with fresh chives from our garden. The big change was I substituted chevre for brie and used four ounces. No extra salt was added. Thanks for posting! Reviewed and photographed for Afternoon Tea and Light Suppers February 2010.
- 3 eggs
- 3⁄4 cup milk
- 3⁄4 cup all-purpose flour
- 3 ounces brie cheese, thinly sliced (rind removed)
- salt (optional)
- 1⁄4 cup butter
- 1⁄2 cup minced chives
- cayenne pepper
Directions See How It's Made
- Preheat the oven to 375F degrees.
- Mix the eggs, milk, flour, Brie, and salt in a food processor or blender for approximately 10 seconds. Put the butter in a 10-inch ovenproof omelet pan and place it in the hot oven. Remove it from the oven when the pan is very hot and the butter is bubbling and just beginning to brown.
- Quickly pour the egg mixture into the pan and return it to the oven immediately. Bake for 20 to 25 minutes. The sides of the pancake will rise above the pan and the pancake will be solid, crisp, and lightly browned.
- Serve immediately, garnished with minced chives and sprinkled with cayenne.
- To make a sweet version, omit the chives and cayenne. Instead, serve the pancake with fresh fruit, jam, or a fruit puree.