Crespelle with Swiss Chard and Mushroom Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Clean and quarter the mushrooms. Fry in a tablespoon of butter. Add the creme fraîche and season with salt, pepper and chopped parsley.
- 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.
- 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.
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