Stuffed Wholemeal Pancakes

Stir the flour and milk or mineral water with sea salt and nutmeg (freshly grated) to a smooth pancake batter, perhaps adding a little liquid. Let the dough swell for 1/2 hour.

For the filling, clean and rinse the chard. 3.

Peel the onions and chop them into small cubes. Peel and very finely chop the garlic.

Heat the oil in a saucepan and sauté the onion cubes and garlic until translucent. 5.

Cut the chard stems into small pieces, add them and steam until al dente. Shortly before the end of cooking, add the chopped leaves. 6.

Season the vegetables with herb salt, yeast flakes and pepper.

7. stir the eggs into the swollen dough. Bake narrow pancakes from the dough in a little oil.

Mix the chard with the fresh cream and the cheese and heat until the cheese starts to melt.

Fill the pancakes with the vegetable mixture and bring to the table.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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