Best Brie Stuffed Pancakes With Crispy Bacon Recipes

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CRISPY BRIE-STUFFED MUSHROOMS



Crispy Brie-Stuffed Mushrooms image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 45m

Yield 15 to 20 servings

Number Of Ingredients 7

2 pounds cremini mushrooms, stemmed
6 tablespoons salted butter, melted
8 ounces brie cheese, cut into bite-size chunks
2/3 cup panko
1/2 cup fresh parsley, chopped
2 cloves garlic, minced
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 375˚F. Arrange the mushrooms cap-side up on a rimmed baking sheet. Brush with 1 tablespoon melted butter. Flip the mushrooms cap-side down and stuff a piece of brie inside each.
  • Mix the panko, parsley, garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Mix in the remaining 5 tablespoons melted butter. Spoon a little of the mixture on each mushroom.
  • Bake until the mushrooms are softened around the edges, the cheese is melted and the tops are golden, 20 to 25 minutes. Serve warm or at room temperature.

BRIE PANCAKE



Brie Pancake image

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).

Provided by BecR2400

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

3 eggs
3/4 cup milk
3/4 cup all-purpose flour
3 ounces brie cheese, thinly sliced (rind removed)
salt (optional)
1/4 cup butter
1/2 cup minced chives
cayenne pepper

Steps:

  • 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.

BACON-EGG-AND-CHEESE-STUFFED PANCAKES



Bacon-Egg-And-Cheese-Stuffed Pancakes image

We¿ve packed all the fixings for an entire bacon, sausage, egg and cheese sandwich into one stick-to-your ribs pancake! Top these hearty flapjacks with hot sauce, ketchup and a drizzle of maple syrup for the perfect spicy, salty and sweet bite.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings (12 pancakes)

Number Of Ingredients 13

12 ounces breakfast sausage links, casings removed and crumbled
8 ounces bacon, chopped into 1/2-inch pieces
1 2/3 cups all-purpose flour (see Cook's Note)
1/4 cup cornstarch
1/4 cup confectioners' sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
Kosher salt and freshly ground black pepper
1 1/4 cups milk
3 tablespoons unsalted butter, melted
14 large eggs
1 cup shredded Cheddar
Maple syrup, ketchup and hot sauce for serving

Steps:

  • Combine the sausage and bacon in a large nonstick skillet over medium-high heat and cook until the bacon is crisp and the sausage is browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage and bacon to paper towels to drain and cool.
  • Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and 1/4 teaspoon salt together in a large bowl. Whisk the milk, butter and 2 of the eggs together in a medium bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and batter is thick (it¿s okay if there are some lumps). Stir in the cheese and let the batter rest for 5 minutes.
  • Wipe out the skillet and heat over medium-low. Crack 2 eggs in the skillet, sprinkle with salt and pepper, and cook until the whites are almost set, about 3 minutes. Taking care not to burst the yolks, ladle 1/4 cup of the pancake batter over each egg to cover it completely; sprinkle each pancake with 2 heaping tablespoons of the bacon-sausage mixture and cook until bubbles break at the edges, 1 minute and 30 seconds.
  • Gently flip each batter-covered egg and cook until the underside of the pancake is golden brown, the egg whites are fully cooked and the yolks are still runny, about 1 minute and 30 seconds more.
  • Serve the finished pancakes immediately as they are ready with maple syrup, ketchup and hot sauce on the side. Repeat with the remaining eggs, batter and sausage mixture to make more pancakes. Reduce heat if pancakes are browning too quickly.

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