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Bacon and Brie Pancakes

Ready in 30 mins

Recipe by Graham 

Bacon and Brie Pancakes are an unusual twist on the 'standard' pancake recipes. The use of thin savoury pancakes to hold a variety of fillings is of French Origin where they are called crêpes. In fact, in France, pre-packed cold crêpes are available in most food stores.

Bacon and Brie Pancakes are great at any time of day but can happily be served as a breakfast with a big mug of tea! (If it's SWEET breakfast pancake you're after, I recommend the Sweet Breakfast Pancakes much favoured in North America).

Preparation Time

10 Minutes

Cooking Time

20 Minutes

Ingredients for Bacon and Brie Pancakes

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To make about 6 pancakes:

4 oz plain flour (all purpose flour)
½ teaspoon salt
1 cup milk
1 egg
1 tablespoon butter (softened)
6 rashers (slices) smoked bacon
6 thin slices Brie cheese

PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.


How to Cook Bacon and Brie Pancakes

  1. Grill the bacon until it is crispy, then cut into small pieces. Slice the brie into slices about ½" (1cm) thick.
  2. For the pancakes, mix the flour and salt together in a mixing bowl. Make a well in the centre and place the egg and half the milk into the well. Whisk, gradually incorporating the dry flour into the wet mixture, then beat thoroughly until smooth. Whisk in the remaining milk and the melted butter, a little at a time. The consistency should be similar to single cream (half-and-half). You can add a little extra milk if necessary.
  3. Lightly grease a flat-bottomed frying pan (skillet) with butter then place it over a moderate heat until it is hot enough for frying (a drop of batter should brown on the underside almost immediately). Pour in just enough batter to cover the base of the pan, tilting the pan to spread the batter evenly. Cook for about 2 minutes until the underside is golden brown (when the top of the pancake is opaque, you can look at the underside by lifting the edges gently with a flat knife). Toss or turn the pancake and, if necessary, straighten it out with a knife. Cook on the other side for between 1 and 2 minutes, till golden.
  4. Place each pancake on a flat surface, put a few bacon pieces and a slice of brie on one side of the pancake, then gently roll all the ingredients together to create a wrap. Do this for each pancake and serve immediately. If you have a little extra bacon or brie left over, just lay it on top of the rolled pancakes.
GRAHAM'S HOT TIP:
As the pancakes are cooked, stack them one on top of the other an a plate and keep the plate warm over a pan of simmering water. Cover the pancakes loosely with aluminium foil (loose allows the steam to escape)