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Reblochon, fig compote and crispy bacon pouch


  • 85 g pancake mix
  • 75 g Reblochon cheese
  • 25 g cream
  • 30 g salted bacon
  • 30 g fig compote


Cut the rind off the cheese. Heat the cream and melt the cheese into it. Add the fig compote and mix it into the cream. Fry the bacon until crispy and fold it into the cheese mixture. Now it's time to bake your pancake. Once your pancake is ready, pour the bacon and cheese mixture into the centre of the pancake. Pull up the edges of your pancake to make a pouch, tying it closed with chives.





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