Ingredients

Method

• Butter, for frying
• ½ cup organic cream
For the batter, blend together
• 3 extra-large free-range eggs
• ½ cup full-cream organic milk
• ½ cup cold water
• 70 g stone-ground wholemeal flour
• 3 T cake flour
• A pinch of salt
• 1 T sunflower oil
For the filling
• 12 Swiss chard leaves
• Freshly ground black pepper
• 200 g Swiss Gruyère, thinly sliced

Method

Ingredients

Chill the batter for an hour or two – if it seems too thick afterwards, thin it down with a little cold water to the consistency of pouring cream.
In a nonstick frying pan (or good-quality stainless-steel pan) over a high heat, melt the butter until hot. Pour in just enough batter to cover the base of the pan, tilting to ensure a thin, even layer.
Cook until nicely browned (reduce the heat if the pancake starts to brown too quickly, flip, then lightly brown on the other side.
Remove and cover with a tea towel. Repeat with the remaining batter.
To assemble: Preheat the oven to 200°C.
Cut out the coarse ribs from each chard leaf. Place the leaves in a large bowl and submerge in boiling water. Allow to wilt, then drain well. Dry between sheets of paper towel.
With the paler side of the pancake facing down, place a leaf on each pancake. Season with pepper (it shouldn’t need salt as the cheese is salty).
Top generously with slices of Gruyère, fold into quarters and place on a baking pan lined with baking paper. Spoon over the cream and bake for 15 minutes, or until crisp and browned.

TASTE’s take:
These pancakes are lovely and light, and the filling so easy to assemble. The chard and cheese combo is unbeatable!