Ingredients for 4 people:
For the pancake batter:
250 g flour
3/8 l milk (3,5%)
salt
4 eggs
1 tablespoon butter
3 tablespoons vegetable oil
For the filling:
1 chard (approx. 700 g)
30 g onion
1 clove of garlic
100 ml vegetable broth
250 g cocktail tomatoes
1 tablespoon raisins
½ tsp ground cumin seeds
pepper
salt
nutmeg
250 g fresh goat cheese
fat for the molds
Preparation:
1. Mix flour, milk and salt and let swell for about 20 minutes. Beat eggs until foamy and stir into flour - milk mixture. Melt butter and stir into batter. Brush pan with oil for each pancake. Bake 8 golden yellow pancakes one after the other.
2. Clean the chard, wash it. Cut greens into strips and finely dice stems. Peel and finely chop onions and garlic. Wash tomatoes, cut in half. Heat 1 tablespoon oil, sauté onions, chard stems and garlic for 5 minutes. Add chard greens, sauté briefly, add broth and cook for 3-4 minutes. Stir in tomatoes, raisins and cumin, season with pepper, salt and nutmeg.
3. Put chard mixture on pancakes, spread goat cheese on top, roll up into cones. Place pancake cones in small greased pans (alternatively 1 large pan) and bake in preheated oven at 180°C for approx. 20 minutes.
Preparation time approx. 60 minutes
One serving has approx.:
calories: 621
joules: 2591
Protein: 30,8 g
Fat: 28,3 g
Carbohydrates: 58.9 g
(FoodCentrale by ddp images)
