Baked Swiss chard and gruyere pancakes

Baked Swiss chard and gruyere pancakes

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  • 4 to 6
  • Easy
  • 30 minutes, plus chilling time
  • 15 to 20 minutes
  • The Berrio Sauvignon Blanc 2008
  • Buy Ingredients Here


  • 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

Cooking Instructions

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!

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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