Riverford Wicked Leeks
Chard pancakes recipe image

Print Chard pancakes

These savoury pancakes are a staple in South-West France. They're thicker in texture than a crêpe-style pancake, so don't expect them to spread in the same way over the pan. You can make them small, as a starter or side, or frying-pan-sized for a vegetarian main course. Serve with salad, fresh salsa and a dollop of crème fraîche. This is really luxurious with a bit of smoked salmon for the non-veggies.


  • 150g plain flour
  • 2 shallots or 1 small onion, peeled & chopped
  • 2 garlic cloves, peeled & crushed
  • 2 eggs
  • 250ml milk
  • 5 large or 10 small leaves chard, tougher white stems removed & discarded, chopped (you need about 100g chopped leaves)
  • Your choice of flavouring (e.g. a handful finely chopped fresh herbs, a deseeded & finely chopped chilli, or a good grating of fresh nutmeg)
  • Oil for frying, e.g. vegetable orsunflower
  • Salt & pepper


  1. Put all the ingredients except the chard, oil and your flavouring in a food processor and blitz to make a batter. Add the chard and blitz for a few seconds more.
  2. Transfer to a large bowl. Stir in your flavouring.
  3. Heat a little oil in a small non-stick frying pan. Cook the pancakes in batches, adding a good ladle of the batter to the pan each time (or make a few little ones in the same pan). Even the mixture out and fry on both sides until golden. Keep warm in a low oven; put a layer of greaseproof paper between each pancake to stop them sticking together. They will be a slightly different texture to ordinary pancakes.
want to cook with fresh ingredients? try one of our award winning veg boxes