Mangold Crespelle au gratin

Name: Mangold Crespelle au gratin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 3 Eggs (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 150 g Flour; 1⁄8 l low-fat milk; 1 (approx. 500 g) Swiss chard; 300 g Herbal Siddlings; 2 red onions; 2 Garlic cloves; 3 TABLESPOONS Oil; 250 g Ricotta (Italian cream cheese); 1⁄8 l Sparkling mineral water; 2 Tomatoes; 50 g Parmesan (piece)

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

3 Eggs (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
150 g Flour
1⁄8 l low-fat milk
1 (approx. 500 g) Swiss chard
300 g Herbal Siddlings
2 red onions
2 Garlic cloves
3 TABLESPOONS Oil
250 g Ricotta (Italian cream cheese)
1⁄8 l Sparkling mineral water
2 Tomatoes
50 g Parmesan (piece)

Directions

1
For the dough, mix eggs, salt, pepper and nutmeg with a whisk. Alternately stir in flour and milk. Let the dough swell for about 30 minutes.
2
Clean, wash and cut the chard into strips. Clean, wash and quarter the mushrooms. Peel onions and garlic, cut or chop into strips.
3
For the filling, heat 1 tablespoon of oil in a large frying pan. Fry the mushrooms for about 5 minutes. Add chard, onions and garlic, fry briefly until the chard has collapsed a little. Stir in the ricotta, bring to the boil once.
4
Season vigorously with salt and pepper.
5
Stir mineral water into the dough. Heat 2 tablespoons of oil in portions in a coated pan (approx. 26 cm Ø). Add 1 ladle of dough one after the other and bake on both sides until golden brown.
6
Bake a total of 6 pancakes.
7
Wash, quarter, seed and dice the tomatoes. Season with salt and pepper. Spread the mangold mixture on the pancakes. Roll up the pancakes (see picture below) and put them in an ovenproof dish.
8
Add the tomatoes. Grate the parmesan, sprinkle on Crespelle. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 15 minutes.