Chill the batter for an hour or two – if it seems too thick afterwards, thin it down with a little cold water to the consistency of pouring cream.

In a nonstick frying pan (or good-quality stainless-steel pan) over a high heat, melt the butter until hot. Pour in just enough batter to cover the base of the pan, tilting to ensure a thin, even layer.

Cook until nicely browned (reduce the heat if the pancake starts to brown too quickly, flip, then lightly brown on the other side.

Remove and cover with a tea towel. Repeat with the remaining batter.

To assemble: Preheat the oven to 200°C.

Cut out the coarse ribs from each chard leaf. Place the leaves in a large bowl and submerge in boiling water. Allow to wilt, then drain well. Dry between sheets of paper towel.

With the paler side of the pancake facing down, place a leaf on each pancake. Season with pepper (it shouldn’t need salt as the cheese is salty).

Top generously with slices of Gruyère, fold into quarters and place on a baking pan lined with baking paper. Spoon over the cream and bake for 15 minutes, or until crisp and browned.

TASTE’s take:

These pancakes are lovely and light, and the filling so easy to assemble. The chard and cheese combo is unbeatable!