Stuffed pancakes

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the dough mix 200 g flour, milk, mineral water, eggs and 1/2 teaspoon salt. Let the dough swell. Meanwhile clean and wash the chard. Cut chard green from the leaf veins and cook in boiling salted water for about 3 minutes. Then drain, rinse with cold water, drain and chop roughly. Cut the chard ribs crosswise into strips. Peel onion and garlic and chop finely.

2. 2

   Wash and clean the mushrooms and cut them in half or quarters depending on their size. Heat 1 teaspoon of oil in a coated pan (approx. 26 cm Ø). Add one eighth of a dough and bake a pancake. From the remaining dough, bake seven more pancakes in a little oil. Keep warm. Heat 20 g fat. Fry the onion and garlic in it until transparent. Add chard strips and steam for about 5 minutes. Add chard green. Season with salt and pepper. Heat the remaining fat. Brown the Champi-gnons in it. Sprinkle with the rest of the flour and sauté.

3. 3

   Fry the onion and garlic in it until transparent. Add chard strips and steam for about 5 minutes. Add chard green. Season with salt and pepper. Heat the remaining fat. Brown the Champi-gnons in it. Sprinkle with the rest of the flour and sauté. Deglaze with broth. Stir in sour cream and simmer for about 5 minutes. Season to taste with salt, pepper and cayenne pepper. Cover each pancake with 2 slices of ham and one eighth of the chard and roll it up. Cut them diagonally into slices as you like. Serve with the mushroom sauce

4. 4

   Deglaze with broth. Stir in sour cream and simmer for about 5 minutes. Season to taste with salt, pepper and cayenne pepper. Cover each pancake with 2 slices of ham and one eighth of the chard and roll it up. Cut them diagonally into slices as you like. Serve with the mushroom sauce

Nutrition Facts

KCAL
760 kcal

CARBS
45 g

FATS
41 g

PROTEINS
52 g