Another sneak peek from the forthcoming Best of Bridge Everyday Celebrations!
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Ingredients
- Puff Pancake
- 2 tbsp (30 mL) canola oil
- 3 large eggs
- 2/3 cup (150 mL) allpurpose flour
- 2/3 cup (150 mL) milk
- 11/2 tsp (7 mL) dried thyme
- 1/2 tsp (2 mL) salt
- 5 oz (150 g) Brie cheese, cubed
- Mushrooms
- 3 tbsp (45 mL) butter
- 1 lb (500 g) assorted mushrooms, quartered
- 1/2 tsp (2 mL) each salt and black pepper
- 3 garlic cloves, minced
- 1 tsp (5 mL) grainy Dijon mustard
- 1/2 tsp (2 mL) balsamic vinegar
- 1 tbsp (15 mL) chopped chives
Instructions
- Puff Pancake: Preheat oven to 450°F (230°C). Put oil in a 9- or 10 -inch (23 or 25 cm) cast-iron skillet, swirl to coat the bottom and place in oven as it heats. In a large bowl, whisk eggs, flour, milk, thyme and salt until well combined. Pour mixture into hot skillet. Bake for about 15 minutes or until puffed and golden.
- Mushrooms: Meanwhile, in a skillet, melt butter over medium-high heat. Add mushrooms, salt and pepper and cook for 7 minutes, stirring occasionally, until mushrooms start to brown and most of the liquid has evaporated. Reduce heat to medium, add garlic, mustard and balsamic vinegar and cook another 3 minutes, stirring occasionally. Keep warm until pancake is ready.
- When pancake is done, remove from oven and top with cheese, warm mushroom mixture and chives. Cut into wedges.
Notes
- Keep the oven door closed while the pancake bakes to get maximum puff!
The Best of Bridge https://www.bestofbridge.com/
