-FOR THE FILLING-
1 1/2 lb Swiss chard
2 oz Butter
4 tb Fromage frais
Salt and pepper
FOR THE BATTER
1/2 pt Milk
1 Free-range egg
1 ts Oil
2 oz Buckwheat flour
2 oz Wholemeal flour
1 Pinches salt
A little oil for frying
Sesame seeds for garnish
1. First prepare the pancake filling. Wash the chard leaves and
remove the stems. Cut the stems roughly and boil for 10 minutes.
Drain.
2. Melt the butter then add the cooked stems and leaves and cook for
10 minutes or until the leaves are soft.
3. Pure the mixture in a food processor or blender. Mix in the
fromage frais and season well. Keep the filling warm whilst preparing
the pancakes.
4. Using a food processor or blender, mix the milk, egg and oil
together for 30 seconds Then add the flours and salt and blend again
until smooth.
5. Using a small, preferably non-stick pan, heat a little oil and
when the pan is smoking add 2tbsp batter and fry the pancake for 2-3
minutes on either side.
6. Fill each pancake with the vegetable puree and roll up. Sprinkle
on some sesame seeds and serve hot accompanied by a mushroom or
tomato sauce.
Yields
1 servings