Farous aveyronnais: recipe

Farçous are small pancakes made from chard leaves that can easily accommodate leftover meat. Accompanied by a salad, they make a good little evening meal.

Farous from Aveyron

Number of persons : 11 pices

List of ingredients

Preparation time: 15 minutes

Cooking time : 20 minutes


In a bowl, beat the eggs then incorporate the flour, baking soda, a pinch of salt then the milk.

Whisk until you get a dough a little thicker than a pancake batter.

Wash the chard leaves, spinach and parsley.

Chop finely, with the garlic, onion and sausage meat.

Mix the mince into the dough and season with pepper.

Heat a little oil in a pan.

Add a pile or two of the dough (a small ladle) depending on the size of the pan.

Cook for 2 minutes and turn the farçous over.

Continue cooking for 2 minutes and place them on absorbent paper.

Repeat until all the dough is used up.

Serve hot, accompanied by a green salad.

Tips for making the recipe a success

The farçous are made with or without meat, with or without spinach, with stale bread instead of flour, with leftover minced meat instead of sausage meat, with one or two additional eggs … There are as many recipes as there are Aveyronnais and Aveyronnaises. In reality, everyone does with what they have in the fridge and in the garden!

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Source: Au Jardin, conseils en jardinage by www.aujardin.info.

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