Brie, Bacon and Grape Buckwheat Pancakes
Brie, Bacon and Grape Buckwheat Pancakes
Course: Recipes, MainThese savoury crepes—a specialty of Breton cooking—are enhanced by the addition of buttery, flavoursome brie.
Makes 8
INGREDIENTS
3 eggs
1 cup buckwheat flour
1 ⁄ 4 tsp. salt
1 ⁄ 4 tsp. finely ground black pepper
1 portion Brown’s Brie
1 packet Highland Castle Farms streaky bacon
1/2 punnet grapes
Butter
Directions
- Beat eggs and 1 1⁄2 cups water in a large mixing bowl.
- Sift together flours, salt, and pepper and add to egg mixture. Refrigerate overnight.
- To cook, heat a large nonstick pan over medium-high heat. When pan is very hot, remove from heat and pour 1⁄4 cup butter into the center. Tilt pan to distribute butter and return to heat.
- Cook crêpe until lightly browned, about 2 minutes, then flip with a spatula and cook for 1 more minute. Transfer to a plate and keep warm in a low oven while making remaining crêpes.
- Fry off the bacon, to your liking – I like it crispy!
Then slice your grapes in half, ready for the pancakes.
Slice the brie into 1/4 inch slices. - Return 1 cooked crêpe to pan, put a slice of the brie cheese in the middle, the bacon on top and finally the grapes, then fold the sides over.
- Cook until cheese melts, about 30 seconds. Repeat for remaining crêpes.
- Serve immediately, seam side down, with a pat of butter and some Brown’s tree tomato jam.
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