Pancakes with chard filling

Name: Pancakes with chard filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 200 g and 1 tablespoon of flour; 1/4 l Milk; 4 TABLESPOONS Mineral water; 4 Eggs (Gr. M); 7-10 Tbsp salt, pepper; 1 kg Swiss chard; 1 Onion; 1 Garlic clove; 375 g Mushrooms; 8 TSP Oil; 2 TABLESPOONS butter/margarine; 1-2 TEASPOONS clear broth (instant); 100 g Sour cream or crème fraîche; 8-16 discs (approx. 300 g) cooked ham

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

200 g and 1 tablespoon of flour
1/4 l Milk
4 TABLESPOONS Mineral water
4 Eggs (Gr. M)
7-10 Tbsp salt, pepper
1 kg Swiss chard
1 Onion
1 Garlic clove
375 g Mushrooms
8 TSP Oil
2 TABLESPOONS butter/margarine
1-2 TEASPOONS clear broth (instant)
100 g Sour cream or crème fraîche
8-16 discs (approx. 300 g) cooked ham

Directions

1
Whisk 200 g flour, milk, mineral water, eggs and 1/2 teaspoon salt. Leave to spring
2
Clean the chard, wash it well. Cut the leaf green from the ribs. Blanch both briefly in salt water, if necessary, and cut into small pieces. Peel and chop onion and garlic. Clean, wash and slice the mushrooms
3
Heat the oil in portions. Bake 8 thin pancakes from the dough, one after the other. Keep warm
4
Steam onion, garlic and chard ribs in 1 tbsp. hot fat for approx. 5 minutes. Add chard leaves and steam briefly, season to taste
5
Fry the mushrooms in 1 tablespoon of hot fat. Sweat 1 tbsp. flour in it. Add 1/4 l water, bring to the boil. Stir in broth, simmer briefly. Stir in sour cream, season
6
Spread the ham and chard on the pancake. Roll up and cut into pieces. Arrange everything
7
Drink: cool rosé wine