Angela Hartnett's chard and taleggio pancake recipe

The soft batter needs a deft hand, but the results are worth it. Add smoked salmon to your pancake for a luxurious supper.This takes some work - the batter is soft and can be difficult to handle - but it is so worth the effort for a cracking supper. It is a great dish for vegetarians, and equally wonderful with smoked salmon.(Serves 2-4)
200g swiss chard, stalks removed
400g agria potatoes, scrubbed, skin on
3 tbsp milk
90ml double cream
3 eggs, yolks separated and whites whisked until firm
3 tbsp flour
180ml creme fraiche
Handful chives, chopped
Vegetable oil, for cooking
200g taleggio cheese, gratedSteam the chard for two minutes and set aside.Boil the potatoes in salted water until soft, drain, scoop out the centres and pass through a potato ricer into a bowl.Mix in the milk and double cream, then the egg yolks, then the whites.Fold in the flour, then the creme fraiche, a touch at a time so it's not too runny. Rest for 10 minutes before adding the chives and seasoning.Put some oil in a non-stick pan on a medium heat, then pour in half the batter. When it starts to cook, add half the chard and taleggio.Reduce the heat and allow the pancake to colour. When it starts to firm up, slowly fold it over. Repeat for the second batch. Cut the pancakes in half and serve with coleslaw or a green salad.• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett.
Chard and taleggio pancake. Photograph: Graham Turner for the Guardian