Swiss Chard Pancakes (Farçous)
These succulent Swiss Chard Pancakes are known in French as “Farçous”. They hail from Aveyron, a lesser-known region in Occitanie, in South-Central France. Sparsely populated and left mostly unspoiled with wild pastures and picturesque hamlets, Aveyron is often refered to as “La France Profonde” (the deep France). But its cuisine is anything but ho-hum, with many local specialties being staples all throughout Southern France, including the world-famous Pommes Aligot, Gâteau à la Broche and these little Farçous. These Swiss Chard Pancakes (Farçous) are very popular in markets and street…
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 small onion, peeled
- 2 garlic cloves, peeled and crushed
- 3 large eggs
- ½ cup (122ml) milk (2% or whole)½ cup (62.5g) all-purpose flour
- ½ baking soda
- ½ tsp salt
- ¼ tsp freshly ground black pepper.1 bunch Swiss chard (about 200-250g), stemmed (green parts only)
- 10-12 parsley sprigs, stemmed.
- Vegetable oil, for frying.
Instructions
- 1
Step 1 - Grate the onion (with a cheese grater) or chop it very finely. In a mixing bowl, combine the onion, crushed garlic, eggs and milk. Whisk with a fork to combine.
- 2
Step 2 - In a separate bowl, whisk together the flour, baking soda, salt and pepper. Add to the egg mixture and whisk to combine.
- 3
Step 3 - Wash and chop the Swiss chard leaves and parsley very finely, and fold them into the egg/flour mixture.
- 4
Step 4 - In a large frying pan, heat up about ¼ cup of oil over medium-high heat. When the oil is sizzling, pour about ½ cup of batter onto the pan and cook for about 3 minutes on both sides until golden brown. Transfer the pancake onto a plate lined with paper towel and sprinkle with salt; the pancake will slightly deflate as it cools. Repeat until no batter is left.
- 5
Enjoy warm, with sour cream or crème fraiche.