- 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
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.
These pancakes are lovely and light, and the filling so easy to assemble. The chard and cheese combo is unbeatable!