Brie Pancake

"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)."
 
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photo by COOKGIRl photo by COOKGIRl
photo by COOKGIRl
photo by COOKGIRl photo by COOKGIRl
photo by COOKGIRl photo by COOKGIRl
photo by Papa D 1946-2012 photo by Papa D 1946-2012
photo by Papa D 1946-2012 photo by Papa D 1946-2012
Ready In:
40mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. Rich-tasting and light, yet creamy and packed with flavor. My choice for garnish was minced chives. A very good and filling breakfast. This will go into my breakfast rotation list. Thanks. Made and reviewed for the Tea Time Event in the Photo Forum February 2010.
     
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RECIPE SUBMITTED BY

<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
 
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