FOR THE BATTER
1/2 pt Milk
1 Free-range egg
1 ts Oil
2 oz Buckwheat flour
2 oz Wholemeal flour
1 Pinches salt
A little oil for frying
Sesame seeds for dress

1. First prepare the pancake weft. Wash the chard leaves and
remove the stems. Cut the stems roughly and boil for 10 transactions.
Drainpipe.

2. Melt the butter then add the cooked stems and leaves and cook for
10 minutes or until the leaves are subdued.

3. Pure the mixture in a food processor or liquidizer. Mix in the
fromage frais and season wellspring. Keep the filling warm whilst preparing
the pancakes.

4. Using a food processor or liquidiser, mix the milk, egg and oil
together for 30 seconds Then add the flours and salt and blend again
until smoothen.

5. Using a little, preferably non-stick pan, heat a little oil and
when the pan is smoking affix 2tbsp batter and fry the pancake for 2-3
minutes on either face.

6. Fill each pancake with the vegetable puree and roll up. Sprinkle
on some sesame seeds and serve hot attended by a mushroom or
tomato sauce.