Savory pancakes with cheese and chard

Ingredients for 5 servings:

• 6 eggs
• 400 ml milk
• 300 g flour
• 1 tsp salt
• 500 g chard, cut into strips
• 1 onion(s), chopped
• n. B. salt and pepper, black
• e.g. nutmeg, freshly grated
• 2 tbsp oil, tasteless (e.g. sunflower oil)
• 200 g Appenzeller, grated
• some oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Sort, wash, and slice the chard. Sauté the chopped onion in 2 tablespoons of oil, then add the chard and cook for about 5 minutes. Season with salt, pepper, and nutmeg. Separate the eggs. Whisk together the flour, milk, and egg yolk. Season with 1 teaspoon of salt and pepper. While the batter is rising, beat the egg whites until stiff peaks and grate the cheese. First fold the cheese, then the stiff peaks into the pancake batter. Heat a little oil in a pan and add 1/5 of the batter. Sprinkle 1/5 of the vegetables over the batter, cover, and let the pancake set over low heat for about 3 minutes. Do not turn! When the batter is slightly dry on top and the pancake can be lifted away, it is ready. This mixture makes enough for 5 thick chard pancakes. For 5 pancakes, one serving has 567 kcal.