MMMMM-----------------------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 garnish 1. First prepare the pancake filling. Wash the chard leaves and remove the stems. Cut the stems roughly and boil for 10 minutes. Drain. 2. Melt the butter then add the cooked stems and leaves and cook for 10 minutes or until the leaves are soft. 3. Pur?e the mixture in a food processor or blender. Mix in the fromage frais and season well. Keep the filling warm whilst preparing the pancakes. 4. Using a food processor or blender, mix the milk, egg and oil together for 30 seconds Then add the flours and salt and blend again until smooth. 5. Using a small, preferably non-stick pan, heat a little oil and when the pan is smoking add 2tbsp batter and fry the pancake for 2-3 minutes on either side. 6. Fill each pancake with the vegetable puree and roll up. Sprinkle on some sesame seeds and serve hot accompanied by a mushroom or tomato sauce. NOTES : The secret when cooking Swiss chard is to make sure the stalks are well cooked before adding the leaves. This strongly flavoured vegetable goes well with the equally robust buckwheat. This recipe could be made with spinach.