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Brown Butter, Swiss Chard & Gruyère Savory Pascade

Brown Butter, Swiss Chard & Gruyère Savory Pascade

A Pascade is a caramelized, puffed oven-crêpe hailing from the Aveyron region of France. Think of it as a savory Dutch baby with a serious café attitude, built on a ridiculously simple quick-batter. We blister earthy Swiss chard in browned butter, pour over a high-hydration batter, and bury it in nutty Gruyère for maximum crispy, lacy edges.

Camille Roux
Camille Roux
Prep: 20 minutes
Cook: 20 minutes
4
easy
breakfast
savory-bakingcast-ironfrench-cafequick-batter+1

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Timeline

47 minutes
0m15m30m45m
Preheat Oven & Pan
20m
Mix Batter
5m
Chop Swiss Chard
5m
Sauté Chard
5m
Assemble Pascade
Bake Pascade
20m
Rest & Serve
5m

Ingredients

  • 4 large Eggs(Room temperature)
  • 1 cup Whole milk(Room temperature)
  • 3/4 cup All-purpose flour
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper(Freshly cracked)
  • 1 bunch Swiss chard(Stems and leaves separated)
  • 1 tbsp Olive oil
  • 1 clove Garlic(Smashed whole)
  • 1/8 tsp Nutmeg(Freshly grated)
  • 3 tbsp Unsalted butter(Cultured preferred)
  • 1 cup Gruyère cheese(Freshly grated)

Instructions

  1. 1

    Place a 10-inch cast-iron skillet on the middle rack and crank your oven to 425F (220C). We need a screaming hot pan to create the initial steam shock that lifts the batter.

    20 min

    Tip: Do not skip preheating the pan. Cold iron means flat batter.

  2. 2

    In a single bowl, whisk 4 large eggs until frothy. Pour in 1 cup whole milk, then gently whisk in 3/4 cup all-purpose flour, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Don't overmix; just get rid of the dry spots. Set aside. Let time do the work resting hydrates the flour so your crumb isn't tight like a bad alibi.

    5 min

    Tip: Room temperature dairy ensures the batter doesn't seize in the hot pan.

  3. 3

    Prep the greens. Strip the leaves from 1 bunch Swiss chard. Dice the stems finely and roughly chop the leafy greens.

    5 min

    Tip: Keep stems and leaves separated since they cook at different rates.

  4. 4

    Heat 1 tbsp olive oil in a separate skillet over medium-high. Sauté the diced chard stems with 1 clove garlic (smashed) for 2 minutes to soften. Toss in the chopped leaves and 1/8 tsp nutmeg. Cook until just wilted, about 2 minutes. Pull the garlic clove and discard it. We want the essence, not the bite.

    5 min

    Tip: Drive off excess moisture so your pascade doesn't turn soggy.

  5. 5

    Carefully pull the blazing hot cast-iron pan from the oven. Drop in 3 tbsp unsalted butter. It will foam and brown almost instantly smell for toasted nuts. Scatter the wilted chard across the browned butter, pour the rested batter directly over the greens, and bury the whole thing under 1 cup Gruyère cheese.

    2 min

    Tip: Work quickly here so the pan doesn't lose its heat.

  6. 6

    Return the cast-iron to the oven. Bake until the edges climb the pan, turning a deep, lacy mahogany, and the center is puffed and golden. Look for a pronounced wobble in the center when you nudge the pan.

    20 min

    Tip: Do not open the oven door for the first 15 minutes, or the steam structure will collapse.

  7. 7

    Pull from the oven. Cami's shortcut note: The dramatic puff will deflate slightly as it cools. This is exactly what it should do. Let it rest 5 minutes so the custardy base sets before you slice into wedges.

    5 min

    Tip: We're not suffering for brunch. Serve warm, straight from the pan.

Chef's Notes

Butter is not a garnish. The immediate sizzle of dropping butter into a 425-degree pan is what guarantees those irresistible, lacy edges that shatter when you bite them. Gruyère brings the necessary nutty tension to the earthy chard, but a sharp Comté works beautifully as a backup.

Frequently Asked Questions

How long does Brown Butter, Swiss Chard & Gruyère Savory Pascade take to make?

Brown Butter, Swiss Chard & Gruyère Savory Pascade takes about 40 minutes total. That includes 20 minutes of prep and 20 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Brown Butter, Swiss Chard & Gruyère Savory Pascade?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Brown Butter, Swiss Chard & Gruyère Savory Pascade?

The main ingredients are: Eggs, Whole milk, All-purpose flour, Kosher salt, Black pepper, Swiss chard, Olive oil, Garlic, Nutmeg, Unsalted butter, Gruyère cheese.

What type of meal is Brown Butter, Swiss Chard & Gruyère Savory Pascade?

Brown Butter, Swiss Chard & Gruyère Savory Pascade is categorized as: breakfast.