Pancakes with Chard Cheese Cream

For the dough, mix all ingredients with liquid butter until smooth. Leave to stand for half an hour.

For the filling, wash the chard, cut from the stems, pick into bite-sized pieces.

Then blanch in boiling hot salted water for 3-4 minutes, drain, rinse with cold water and drain well.

Heat butter and sauté chard until liquid has evaporated.

Then add crème fraîche and season with salt and freshly ground pepper.

Coarsely crumble cheese and add, keep warm.

Roast pine nuts without fat in a frying pan.

Heat butter in a non-stick frying pan and bake 8 pancakes one after the other. Then keep warm in the oven at 70 °C.

Spread the chard cheese cream evenly over the pancakes, fold the pancakes loosely, arrange 2 pieces per person on a plate and bring to the table sprinkled with roasted pine nuts.

Preparation Tip:

Instead of chard, you can use spinach leaves.

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