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Patranque (Bread and Bacon Pancake from France)

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“This dish from *French Bistro and Cafe Cooking* by Pierre-Yves Chupin would likely win most versatility contests. IMO it will work very well as 1) Breakfast/Brunch fare, 2) A lunch or dinner entree for 4 or even 3) A starter course for 6-8. *Now that is versatile* ! Take your pick of these options, but give it a try & *Enjoy* .”

Ingredients Nutrition


  1. Remove the crusts from the bread & crumble coarsely. If the bread is very stale, it may be softened w/a sml amt of water. Slice cheese thinly. Set the bread & cheese aside.
  2. Cut the bacon into very sml pieces & cook in a non-stick frying pan over mod-heat till they are completely transparent & begin to crisp.
  3. Add bread to the pan & stir about to soak up the fat from the bacon & break up more.
  4. Add garlic. When it begins to brown, add cheese slices & stir well.
  5. Reduce heat, add salt & pepper to taste & allow to brown for about 10 minutes.
  6. When a crust has formed, turn pancake using a spatula & a plate so the other side can brown for 5-10 minutes.
  7. Slide pancake onto a plate, divide in 4 portions & serve immediately.
  8. SERVING SUGGESTION: Just a green salad was suggested, but I see mushrooms sauteed in garlic as another good choice to accompany this dish w/the salad.

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