2 cups whole milk
2½ cups all-purpose flour
3 large eggs
1 small onion, coarsely chopped
1 shallot, coarsely chopped, rinsed, and patted dry
2 garlic cloves, split, germ removed, and coarsely chopped
Leaves from 10 parsley sprigs
10 fresh chives, snipped
Salt and freshly ground pepper
5 large or 10 small Swiss chard leaves, center ribs removed, washed, and dried
About ½ cup grapeseed, peanut, or vegetable oil
Preheat the oven to 250 degrees F. Line a baking sheet with foil, and line a plate with paper towels. Put everything except the Swiss chard and oil in a blender or food processor, making sure you season the mix generously with salt and pepper, and whir until the batter is smooth. (If your machine won't handle this quantity, work in batches.) Little by little, add the chard to the mix and whir to incorporate it. There's no need to pulverize the chard — having some strands is nice. Pour ¼ to ½ inch of oil into a large skillet and place the skillet over medium-high heat. When the oil is hot (a drop of batter should seize immediately), spoon in a scant ¼ cup batter for each pancake — don't crowd the pan: depending on the size of the pan, 4 pancakes is probably max per batch. Cook the pancakes for about 3 minutes, until the underside is nicely browned and the edges are browned and curled. Flip the pancakes over and cook for another 2 minutes or so. Transfer the pancakes to the paper-towel-lined plate, cover with more towels, and pat off the excess oil. Place them on the foil-lined baking sheet and keep warm in the oven while you continue to make pancakes, adding more oil to the pan as needed.
Serving:Traditionally, farçous are served with a salad as a main course, but you could serve fewer per portion as a starter or omit the salad and serve them as a side dish. If you want to serve thefarçous as an hors d'oeuvre, you might want to include a dipping sauce or topping of crème fraîche,cervelle de canut, or plain yogurt. You might also think about drizzling them with a little basil or parsley coulis— they don't really need the coulis, but it's a good combination.
Storing:You can make the farçous a few hours ahead, keep them covered at room temperature, and reheat them in a conventional oven or microwave before serving. Or you can pack them airtight (make sure to separate them with small squares of wax or parchment paper) and freeze them, then reheat as needed.