This is very simple to make, a popular treat in southwestern France. They are often served as a meal with salad but can also be a side dish, served for breakfast, or, when made small, served as hors d’oeuvres.
Farcous (adapted from Dorie Greenspan’s Around My French Table)
1 cup milk
1-1/4 cup all-purpose flour
1 small onion, chopped
2 garlic cloves, chopped
Chopped parsley & chives
5-10 Swiss chard leaves (or spinach leaves), cut in long thin strips
Salt and pepper
Put milk, flour, eggs, onions and garlic in a food processor. Whirl to incorporate.
Add herbs and sliced chard leaves or spinach. Stir by hand or one or two on off spins into mixture, Season with salt and pepper.
Pour olive oil into a skillet over medium-high heat. When oil is hot, spoon in batter in 1/4 cup increments. Cook 2- 3 minutes on the first side, then turn with a spatula and cook about 2 minutes more. Drain on a paper-towel-lined plate or (better) on a cooling rack with a sheet of wax paper underneath. Could be served with a dab of butter, creme fraiche or yogurt.
Experiment with other fresh herbs: basil? thyme? sage? oregano?