Shallot Pancakes Filled with Goat Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 80 g shallot (s)
- 6 tablespoon olive oil
- 110 g flour
- 0.25 liter ¼ milk
- 3 egg (s)
- 50 g butter, liquid
- 300 g Swiss chard
- 1 leek
- 200 g cheese (firm oat cheese)
- 150 g corn kernels, pre-cooked (can)
- 1 clove garlic
- 2 tablespoon parsley, finely chopped
- Salt and pepper from the mill
- Cayenne pepper
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Peel shallots and cut into small cubes. Heat 2 tablespoons of olive oil in a pan and sauté shallots in it until translucent, allow to cool. Mix flour with milk and eggs until smooth, stir in shallots with melted butter and season with salt and nutmeg. Let the dough rest for about 30 minutes.
- Then fry the dough one after the other in olive oil in a non-stick pan into thin pancakes, keep warm.
- Cut the chard leaves from the stems. Remove the fine skin from the stems and cut into small pieces.
- Clean the leek, cut in half lengthways, wash and cut into strips. Blanch the prepared vegetables one after the other in salted water, rinse and drain. Heat the remaining oil in a pan and sauté the vegetables.
- Cut the cheese into cubes and mix with the pre-cooked vegetables and corn. Peel the garlic, chop and add the parsley. Season with salt, pepper, cayenne pepper and nutmeg. Fill the pancakes with it and fold them up
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