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 degrees. Rinse the chard, drain well and cut into narrow 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 breadcrumbs and top with the remaining butter in small flakes. Bake in the hot oven for about 10 minutes.

Tips

* Fresh chard is available from May to October, but if you can’t get it, use spinach! Chard belongs to the same plant family as spinach, but also (and this is surprising) to the 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 asparagus or salsify.

* Butter cheese is a semi-hard cheese made from milk with a smooth rind.

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