Crespelle with chard and mushroom filling

Ingredients for 6 servings:

• 3 eggs
• 125 g flour
• ¼ liter of milk
• 75 g butter
• 500 g chard or spinach
• 250 g mushrooms
• 100 g crème fraîche
• 1 bunch of parsley
• 200 g cheese, grated
• 12 slice(s) ham, air-dried
• 2 tomatoes
• salt and pepper
• salt water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious starter or small dish

Whisk the eggs. Stir in the flour and a pinch of salt. Add the milk and mix to a runny batter. Melt 50g of butter and add it. Let it swell for about 30 minutes. In the meantime, trim and wash the chard and trim the stalks. Halve the leaves if necessary and blanch in boiling salted water for 2-3 minutes. Drain and trim the leaf ribs. Trim and quarter the mushrooms. Fry in a tablespoon of butter. Add the crème fraîche and season with salt, pepper, and chopped parsley. Fry the batter in the remaining butter to make 6 thin pancakes. Top each with 2 chard leaves, 2 slices of ham, some cheese, and 2 tablespoons of mushrooms. Roll up and place in an ovenproof dish. Peel and finely dice the tomatoes. Sprinkle the remaining cheese over the pancakes. Bake in a preheated oven at 200°C for approx. 15 minutes.