Crespelle with Swiss Chard and Mushroom Filling

Summary

Ingredients

• 3 egg (s)
• 125 g flour
• 0.25 liter ¼ milk
• 75 g butter
• 500 g Swiss chard or spinach
• 250 g mushrooms
• 100 g crème fraîche
• 1 bunch parsley
• 200 g cheese, rated
• 12 slices ham, air-dried
• 2 tomato (s)
• salt and pepper
• Salt water

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Instructions

1. Whisk the eggs. Stir in the flour and a pinch of salt. Add the milk and mix into a liquid batter. Melt and add 50 g butter. Let soak for about 30 minutes.
2. In the meantime, clean and wash the chard and cut off the stalks. Halve the leaves if necessary and blanch them in boiling salted water for 2 - 3 minutes. Drain and trim the leaf veins flat.
3. Clean and quarter the mushrooms. Fry in a tablespoon of butter. Add the creme fraîche and season with salt, pepper and chopped parsley.
4. Bake 6 thin pancakes from the batter in the remaining butter. Top with 2 chard leaves and 2 slices of ham, some cheese and 2 tablespoon mushrooms. Roll up and place in an ovenproof dish.
5. Peel and finely dice the tomatoes. Scatter the rest of the cheese over the pancakes. Baked in a preheated oven at 200 ° C for approx. 15 minutes.