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Mushroom and Brie Puffed Pancake

This puffed pancake is also known as a Dutch Baby or German pancake. Once removed from the oven, the pancake collapses, creating a perfect edible vessel for the filling. Who wouldn’t enjoy gooey melty cheese with savory garlicky mushrooms in a crisp crust? Serve with a side salad or a few handfuls of simple mixed greens on top of the pancake. Serves 3 to 4

Another sneak peek from the forthcoming Best of Bridge Everyday Celebrations!

  1. Puff Pancake
  2. 2 tbsp (30 mL) canola oil
  3. 3 large eggs
  4. 2/3 cup (150 mL) allpurpose flour
  5. 2/3 cup (150 mL) milk
  6. 11/2 tsp (7 mL) dried thyme
  7. 1/2 tsp (2 mL) salt
  8. 5 oz (150 g) Brie cheese, cubed
  9. Mushrooms
  10. 3 tbsp (45 mL) butter
  11. 1 lb (500 g) assorted mushrooms, quartered
  12. 1/2 tsp (2 mL) each salt and black pepper
  13. 3 garlic cloves, minced
  14. 1 tsp (5 mL) grainy Dijon mustard
  15. 1/2 tsp (2 mL) balsamic vinegar
  16. 1 tbsp (15 mL) chopped chives
  1. 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.
  2. 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.
  3. When pancake is done, remove from oven and top with cheese, warm mushroom mixture and chives. Cut into wedges.
  1. Keep the oven door closed while the pancake bakes to get maximum puff!
The Best of Bridge

This recipe is available in the book Best of Bridge Everyday Celebrations.