Baked Swiss chard & gruyere pancakes
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4-6 |
| Cooking Time: | 15 to 20 minutes |
| Prep Time: | 30 minutes, plus chilling time |
Ingredients
- butter, for frying
- 1/2 cup plus 5 tsp Double cream
- 3 extra-large free-range eggs, beaten
- A splash 1,5 L milk
- 1/2 cup cold water
- 70 g Stone-ground wholemeal flour
- 3 tbls flour, plus extra for dusting
- a pinch of sea salt, crushed, plus extra for topping
- 200 g Gruyère, thinly sliced
- 1 L sunflower oil, for frying
- 12 leaves Swiss chard
- Black pepper, freshly ground
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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.
You could enjoy this recipe too
Buy the ingredients
Add to Cart