Farcous (Chard Pancakes)

Farcous - Swiss Chard Pancake

Chard and chives are flourishing in my garden right now, and I love the simplicity of preparing farcous, a popular treat in southwestern France. They are often served as a meal with salad but can also be a side dish, served for breakfast, or, when made small, served as hors d’oeuvres.

Farcous (adapted from Dorie Greenspan’s Around My French Table)
(3-4 servings, depending on how hungry you are)

1 cup local milk
1-1/4 cup all-purpose flour
2 local eggs
1 small local onion, chopped
2 local garlic cloves, chopped
Chopped parsley & chives
5-10 local Swiss chard leaves (or spinach leaves), cut in long thin strips
Salt and pepper
Olive oil

Put milk, flour, eggs, and half of the chopped onions and garlic in a blender. Whir to incorporate.

Add remainder of onions and garlic, herbs and sliced chard leaves. Stir by hand into mixture, but do not turn on blender again. Season with salt and pepper.

Pour olive oil into a skillet over medium-high heat. When oil is hot, spoon in batter in 1/4 cup increments. Cook 2- 3 minutes on the first side, then turn with a spatula and cook about 2 minutes more. Drain on a paper-towel-lined plate or (better) on a cooling rack with a sheet of wax paper underneath. Could be served with a dab of local butter, creme fraiche or yogurt.

Experiment with other herbs: basil? thyme? sage? oregano?

For more info on farcous see:

http://www.publicradio.org/columns/splendid-table/recipes/breakfast_chardpancakes.html

And for a video (in French) of a slightly different recipe for farcous: http://www.aveyron.in/2010/05/13/farcous-du-rouergue/

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