Swiss Chard Pancakes (Farçous)

Sparsely populated and left mostly unspoiled with wild pastures and picturesque hamlets, Aveyron is often refered to as “La France Profonde” (the deep France). But its cuisine is anything but ho-hum, with many local specialties being staples all throughout Southern France, including the world-famous Pommes Aligot, Gâteau à la Broche and these little Farçous. These Swiss Chard Pancakes (Farçous) are very popular in markets and street fairs.

And of course, there are likely as many recipes for them as there are grandmothers in Aveyron. Along with Swiss Chard, they are often also filled with ground pork or beef, and complemented with herbs like dill, chives or leafy greens like spinach, dandelions or kale.

I chose to keep this recipe fairly simple, with only Swiss Chard and a few parsley sprigs. The pancakes are crispy on the outside and deliciously creamy on the inside.

They taste green, yet so satisfying. They make a lovely starter to share, or even a meal alongside a salad.

In Aveyron, they are traditionally enjoyed with some fruit jam, but I think they are also fabulous with a dollop of sour cream or crème fraiche on top. I hope you enjoy these Swiss Chard Pancakes (Farçous) as much as I do!

Any questions, don’t hesitate to leave a comment.

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Did you make this recipe? I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench and hashtag it #pardonyourfrench.

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