These Swiss Chard Pancakes (Farçous) are very popular in markets and street fairs. And of course, there are likely as many recipes for them as there are grandmothers in Aveyron. Along with Swiss Chard, they are often also filled with ground pork or beef, and complemented with herbs like dill, chives or leafy greens like spinach, dandelions or kale. 

I chose to keep this recipe fairly simple, with only Swiss Chard and a few parsley sprigs. The pancakes are crispy on the outside and deliciously creamy on the inside. They taste green, yet so satisfying. 

They make a lovely starter to share, or even a meal alongside a salad. In Aveyron, they are traditionally enjoyed with some fruit jam, but I think they are also fabulous with a dollop of sour cream or crème fraiche on top.

I hope you enjoy these Swiss Chard Pancakes (Farçous) as much as I do!
Any questions, don’t hesitate to leave a comment.

You may also like:

• Creamy Leek & Potato Soup
• Sweet Pea Ham Quiche
• Herby Spring Vegetable Jardiniere
• Turnip and Carrot Gratin with Dijon Bechamel Sauce 

Swiss Chard Pancakes (Farçous)

Print Recipe

Serves: 8-10 small pancakes Prep Time: 20 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 14 voted )

Ingredients

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

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. 

Step 2 - In a separate bowl, whisk together the flour, baking soda, salt and pepper. Add to the egg mixture and whisk to combine. 

Step 3 - Wash and chop the Swiss chard leaves and parsley very finely, and fold them into the egg/flour mixture. 

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. 

Enjoy warm, with sour cream or crème fraiche.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

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