Patranque (Bread and Bacon Pancake from France)

Total Time
45mins
Prep 15 mins
Cook 30 mins

This dish from *French Bistro and Cafe Cooking* by Pierre-Yves Chupin would likely win most versatility contests. IMO it will work very well as 1) Breakfast/Brunch fare, 2) A lunch or dinner entree for 4 or even 3) A starter course for 6-8. *Now that is versatile* ! Take your pick of these options, but give it a try & *Enjoy* .

Ingredients Nutrition

Directions

  1. Remove the crusts from the bread & crumble coarsely. If the bread is very stale, it may be softened w/a sml amt of water. Slice cheese thinly. Set the bread & cheese aside.
  2. Cut the bacon into very sml pieces & cook in a non-stick frying pan over mod-heat till they are completely transparent & begin to crisp.
  3. Add bread to the pan & stir about to soak up the fat from the bacon & break up more.
  4. Add garlic. When it begins to brown, add cheese slices & stir well.
  5. Reduce heat, add salt & pepper to taste & allow to brown for about 10 minutes.
  6. When a crust has formed, turn pancake using a spatula & a plate so the other side can brown for 5-10 minutes.
  7. Slide pancake onto a plate, divide in 4 portions & serve immediately.
  8. SERVING SUGGESTION: Just a green salad was suggested, but I see mushrooms sauteed in garlic as another good choice to accompany this dish w/the salad.

Reviews

(1)
Most Helpful

Wow-ie-ca-sow-wee~what a very, very nice *treat* I served this as a quick snack after a hard day of work on the farm, before everyone ventured home to their humble abodes. I only had whole wheat bread that I had made from the previous days sandwiches so I used this instead of the "brown" bread. This was the only change I made, except since I had low fat bacon I added 1/2 teaspoon of olive oil since I felt as though it might not of been enough fat. Even with those minor changes, this was a great treat to eat. Mine stayed together perfectly, looking very much like a pancake. we added some sour cream mixed with green onion and garlic to dip the edges in. Oh boy! Was this yummy! Thank you so much, twissis!

Andi of Longmeadow Farm March 16, 2008

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