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! 

This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Swiss Chard Pancakes (Farçous) appeared first on Pardon Your French.

But this year, I wanted to bring back a yesteryear recipe known in French as a “Pascade”. This wonderful French-style Dutch Baby Pancake (which in France falls under the “crepes” category) is generously puffy and versatile, and ideal as a last-minute brunch idea.

The Story

The “Pascade” is a peasant household recipe hailing from Aveyron, traditionally made at Easter (“Paques” in French) in farms and homes of working families. Like many other Easter recipes, it’s meant to use up all the eggs left uneaten during the fasting-period of Lent (“Le carême” in French).

It is also an old-timey French regional recipe that was mostly unknown outside of Aveyron… until a few years ago, when new-wave French Chef and Aveyron-native, Alexandre Bourdas brought it to the top of the Parisian culinary scene.

In 2012, Bourdas opened up his Paris-based restaurant “La Pascade” introducing his favorite regional speciality to Parisians. He took on the challenge of revisiting the rustic pancake with more elegance and modernism, and instantly made it one of the most talked-about new Parisian eats.

His restaurant offers a gourmet take on this rustic puffy pancake, filled elegantly with all things deliciously creative: in savoury iterations such as “L’Originelle” (truffle oil and chives with a sprinkle of sugar) or enticing sweet desserts, such as the “Oh Les Figues, Oh Les Figues” (filled with figs, citrus, mint leaves and a dash of rum). Point being, if you’re visiting Paris anytime soon, make sure to eat at La Pascade!

Note: Last week, Chef Bourdas announced that he passed on his restaurant to his partner and friend of 30 years, Sebastien Pradal) – whom I am sure will continue to celebrate this regional treasure just as brilliantly.

The recipe

This recipe for this French-style Dutch Baby Pancake is so simple and basic, you probably already have all the ingredients to make it (eggs, flour, sugar and milk)! Grab a wisk and a skillet (or a cast-iron pan that goes in the oven), and you’re all set.  You can make it plain or add some cheese and herbs in the batter, just like I did it, for a deliciously savoury twist.

Baked in a sizzling skillet, the pascade really puffs a lot while in the oven and drops dramatically when cooling down. This creates upturned crispy golden edges, ready to receive all sorts of fillings (or simply to be torn apart with your fingers!).

Half-way between a pancake and a giant pop-over, this French-Style Dutch Baby Pancake is a natural on the brunch table. Its crispy edges and moist center make it an easy crowd-pleaser and it is so versatile! If you leave the batter plain, you can enjoy it with the fillings of your choice, be it sweet (fruits, whipped cream, melted chocolate, powdered sugar…) or savoury ( asparagus, sunny-side up eggs, ham…)

My little twist…

When the Pascade is still hot out of the oven, I like to lightly brush melted butter all over it … (it’s a bit of “gourmandise” like the French would say, but oh so good!).

If you try this French-style Dutch Baby Pancake let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

French-style Dutch Baby Pancake with Cheese and Chives

Print Recipe

Serves: 6 people Prep Time: 5 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

3 large eggs
1 cup all purpose flour (130g)
½ tsp salt
1 ¼ cup (300ml) whole milk
2 tbsp unsalted butter
Optional: 1 tbsp of freshly chopped chives and ¼ cup grated cheese (swiss cheese or white cheddar)

Instructions

Preheat your oven to 425F

In a large mixing bowl, whisk the eggs, the flour and salt until you get a thick, sticky batter. Slowly pour in the milk, whisking continuously, until reaching a silky smooth batter. Optional: With a spatula, fold in the chives and grated cheese.

Place the butter in your skillet, and place the skillet in the oven. Once the butter is melted (but not brown yet, be carefull!), carefully remove the skillet from the oven, pour the batter in and place the skillet back in the oven.

Bake for 25 minutes, until the pancake is puffy and the edges lightly brown.

The pancake will collapse dramatically within a few minutes out of the oven.

Optional: Brush some extra butter all over the pascade when it is still sizzling hot.

Serve with fillings, or plain.

The post French-style Dutch Baby Pancake with Cheese and Chives appeared first on Pardon Your French.