I stumbled upon this dish the year my boyfriend, Maxence, and I drove across the Aveyron, a mountainous and starkly gorgeous region in the heart of France. We stopped in the village of Laguiole, wanting to buy some of the famous artisanal knives that are produced there (and shamelessly counterfeited around the world).
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Having parted with a good lump of money for a beautiful set of handmade dinner knives, we found our way into a bustling little restaurant across from the town hall and proceeded to order lunch. I asked about the pascadous listed on the menu and was told they are small pancakes made with sliced Swiss chard leaves. My curiosity was rewarded when the plate appeared and I took a bite from one of the golden, lightly crusted rounds, fluffy and richly green inside.
1 cup all-purpose flour 4 eggs, 2 whole and 2 separated 1 garlic clove, finely chopped 2 tablespoons dry white wine (optional) 1/2 cup milk (or unflavored, unsweetened nondairy milk) 8 ounces Swiss chard leaves (save the stalks for another use) or spinach, finely chopped Olive oil for cooking Fine sea salt Black pepper
Clotilde Dusoulier is a French food writer based in Paris. Her focus is on fresh, colorful, and seasonal foods, making room for both wholesome, nourishing dishes and sweet treats.
An enthusiastic explorer of flavors and observer of culinary trends, she contributes to international food and travel magazines, and writes cookbooks and guidebooks. She lives in the Montmartre neighborhood of Paris with her boyfriend and their young son.