Farçous: Savory French Pancakes Packed w/Herbs & Greens

 

About this recipe:

Adapted from Dorie Greenspan’s Around My French Table, this delightfully simple fritter is perfect for any meal of the day. My favorite way to serve them is over a bed of baby lettuce dressed in a tangy lemon vinaigrette, and topped with an over easy egg with some flaky sea salt and a healthy grind of black pepper.

Originally hailing from Southern France (Aveyron— A region known for it’s Roquefort cheese and Côtes-de-Millau wines), the dish gets it name from the French word “farce,” meaning “to stuff.” And these pancakes are absolutely stuffed with savory garden ingredients! Pair them with a slab of creamy Roquefort Cheese, or your favorite local blue cheese, and a Côtes-de-Millau Syrah (red), Gamay (rosé), or Chenin Blanc (white) for a sublime taste of the French countryside.

Ingredients:

  • 1-1/4 Cup Whole Milk

  • 1-1/2 Cups AP Flour

  • 2 Large Eggs

  • 4 Green Onions

  • 1 Tablespoon Chopped Parsley

  • 2 Tablespoons Chopped Chives (additional for garnish)

  • 1 Clove of Garlic, minced

  • 1/2 teaspoon Salt

  • 1/4 teaspoon Pepper to Taste

  • 5-6 Large Chard Leaves

  • 1/2 Cup Vegetable Oil for Frying

Directions:

Thoroughly wash all the produce and herbs, and pat dry with a clean kitchen towel. Finely chop the Green Onion, Parsley, and Chives, and Mince the Garlic. Remove the stems from the Chard, then and rough chop the leaves.

Combine all of the ingredients, except the Chard and Oil, in the bowl of a blender or food processor and pulse until well combined and mostly smooth.

Add a handful of the Chard to the food processor and pulse a couple of times, keep adding and pulsing the Chard a handful at a time until all the Chard is incorporated and broken into bite-sized pieces.

Add about 1/4 inch of Oil to a skillet or frying pan, and heat over a medium-high setting. Once the oil is preheated, use a 1/4 cup measuring cup to scoop up the batter and pour it into the hot oil. The batter will spread, and you don’t want the fritters to touch, so space them out carefully. Cook until the bottom edges are a golden brown and crinkly, then flip using a slotted spatula, and fry the second side until golden. If the fritters are browning too quickly or darkly, reduce your heat slightly.

Once browned, lift the fritters from the pan and place on a paper towel lined plate. Repeat the process until the batter is used up (This recipe makes roughly 12, 5 to 6-inch fritters).

Serving SUggestions:

  • Over Easy Fried Eggs