Swiss chard pancakes

These aren't pancakes so much as they are kind of a thick crepe. It's a very French thing to eat. They're very good with a salad, or with this radish salsa I made (pictured). Yes, radish salsa. You'll hear about that tomorrow.

I adapted this recipe from Around My French Table (which you'll also hear about later).

2 cups milk
2 1/2 cups flour
3 large eggs
1 small onion
2 peeled garlic cloves
fresh parsley
several large chard leaves, center stem removed (spinach will also work, if you don't have chard)
peanut, grapeseed or vegetable oil

Whiz the chard, the onion, and the garlic in your food processor until well mixed. In another bowl, mix the other stuff (except for the oil), and add the chard mixture.

Heat the oil in a large skillet until very hot, then fry the pancakes in batches until golden brown on each side. (Note: I used vegetable oil, and the pancakes were fine, but I think peanut oil would have imparted a much more interesting flavor.)

My husband remarked, "These would make a nice burger." By which he meant (I think) you could make them a little thicker and dress them up as a sandwich. However you eat them, they'll freeze nicely.

Cost: bunch of Swiss chard, maybe $2. Eggs, milk, flour: 75 cents. Everything else: another 50 cents. Total: $3.25, and this made 16 pancakes. 3 pancakes each (with salsa) was a full adult serving, so that's 5 adult servings from the one batch, for a per-serving cost of 65 cents.