Recipe by twissis
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* .
Top Review by Andi of Longmeadow Farm
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!
- 500 g stale brown bread
- 85 g bacon
- 1 medium garlic clove (finely chopped)
- 250 g mozzarella cheese (French Tomme de Cantal cheese suggested)
Directions See How It's Made
- 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.
- 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.
- Add bread to the pan & stir about to soak up the fat from the bacon & break up more.
- Add garlic. When it begins to brown, add cheese slices & stir well.
- Reduce heat, add salt & pepper to taste & allow to brown for about 10 minutes.
- When a crust has formed, turn pancake using a spatula & a plate so the other side can brown for 5-10 minutes.
- Slide pancake onto a plate, divide in 4 portions & serve immediately.
- 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.