Mangold Crespelle au gratin
very easy
75 mins
75 mins
Ingredients
- 3 Eggs (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 150 g Flour
- 125 ml Milk
- 1 (approx. 550 g) Swiss chard
- 300 g Herbal Siddlings
- 2 red onions
- 2 Garlic cloves
- 2 TABLESPOONS Oil
- 250 g Ricotta cheese
- 125 ml Mineral water
- 25 g clarified butter
- 2 Tomatoes
- 75 g Butter
- 50 g Parmesan cheese
Directions
- 1
For the dough, beat the eggs, salt, pepper and nutmeg with the whisk of the hand mixer. Alternately stir in flour and milk. Leave to swell for approx. 30 minutes
- 2
In the meantime, clean, wash and cut the chard into strips. Clean and trim the mushrooms and, depending on their size, halve or quarter them. Peel onions and garlic, cut onions into strips, chop garlic
- 3
Heat the oil in a large frying pan. Fry the mushrooms in it while turning. Add the onions, chard and garlic and fry briefly until the chard has collapsed a little. Add the ricotta and mix well, bring to the boil once. Season strongly with salt and pepper and remove from the heat
- 4
Stir mineral water into the dough. Heat the clarified butter in portions in a pan (26 cm Ø at the top and 19 cm Ø at the bottom). Add one ladle of dough at a time and bake on both sides, turning them until golden brown, and take them out. Bake 6 pancakes from the dough. Wash, clean, quarter and seed the tomatoes. Cut the flesh into cubes. Melt butter, add tomatoes and fry briefly. Season with salt and pepper
- 5
Spread the mangold mixture over the pancakes. Roll up the pancakes and place them in an ovenproof dish. Pour tomato butter over the pancakes. Grate parmesan and sprinkle over the rolls. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 15 minutes
Nutrition Facts
660 kcal
33 g
47 g
26 g
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