Pancakes with Chard Cheese Filling

Mix the flour and milk until smooth and gradually add the eggs and melted butter. Salt and mix the dough hearty. Spread through a sieve!

Leave to rest for at least 15 minutes. Preheat the oven to 180 °C. Rinse the chard, drain well and cut into tender strips. Finely chop the peeled garlic clove. Melt 40 g butter in a saucepan and sauté the garlic clove until soft, add the chard strips and season with salt, pepper and nutmeg.

Cool, cut the cheese into small cubes and mix with the cooled chard strips. Bake pancakes of the same size from the pancake dough and cool them side by side. Fill the pancakes with the chard mixture, roll up and layer in a shallow, greased gratin dish. Sprinkle with bread crumbs and top with the remaining butter in small flakes. Bake in a hot oven for about 10 minutes.

Tips

* Fresh chard is available from May to October, but if you still can’t get it, use spinach! Swiss chard belongs to the same plant family as spinach, but also (and this is surprising) to the red beet genus. However, while with beet you eat the roots, with chard you eat the leaves! By the way, the thick white stems are also delicious and can be steamed briefly and prepared like salsify or asparagus.

* Butter cheese is a semi-solid semi-hard cheese made from milk with a smooth texture,

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