Buckwheat Pancakes With Puree Of Swiss Chard Recipe

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   1.

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   First prepare the pancake filling.

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   Wash the chard leaves and remove the stems.

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   Cut the stems roughly and boil for 10 min.

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   Drain.

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   2.

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   Heat the butter then add in the cooked stems and leaves and cook for 10 min or possibly till the leaves are soft.

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   3.

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   Puree the mix in a food processor or possibly blender.

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    Fold in the fromage frais and season well.

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    Keep the filling hot whilst preparing the pancakes.

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    4.

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    Using a food processor or possibly blender, mix the lowfat milk, egg and oil together for 30 seconds Then add in the flours and salt and blend again till smooth.

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    5.

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    Using a small, preferably non-stick pan, heat a little oil and when the pan is smoking add in 2tbsp batter and fry the pancake for 2-3 min on either side.

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    6.

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    Fill each pancake with the vegetable puree and roll up.

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    Sprinkle on some sesame seeds and serve warm accompanied by a mushroom or possibly tomato sauce.

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    NOTES : The secret when cooking Swiss chard is to make sure the stalks are well cooked before adding the leaves.

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    This strongly flavoured vegetable goes well with the equally robust buckwheat.

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    This recipe could be made with spinach.

* Per serving · 4 servings · Values may vary.

No additional tips available.