Chard and porcini mushroom rolls

Ingredients for 6 servings:

• 3 handfuls of chard
• 1 handful of porcini mushrooms, dried
• 1 onion(s)
• 3 cloves garlic
• 5 tbsp herbs, chopped
• 4 tbsp cream cheese
• 3 tbsp crème fraîche
• Salt
• 100 g wheat flour
• 2 eggs
• ¼ liter of milk
• salt and pepper
• 3 tbsp herbs, mixed, chopped

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Make a pancake batter from the flour, eggs, and milk. Add 3 tablespoons of chopped mixed herbs, salt, and pepper to the batter, then let it rest for about 1/2 hour. Soak the porcini mushrooms, then squeeze the liquid thoroughly. Wash and trim the chard, and blanch it in salted water. Roast the onion and garlic in a pan, add the finely chopped porcini mushrooms, and continue to roast thoroughly. Squeeze the blanched chard thoroughly, chop it, and add it to the mushrooms, season with salt and pepper. Then stir in the cream cheese, crème fraîche, and herbs, and simmer for about 3 minutes. The mixture should not be runny. Allow the mixture to cool completely. In the meantime, make pancakes from the batter. Place about 2 tablespoons of the chard/mushroom mixture on each pancake, spread it evenly, and then roll up tightly. Serve immediately warm or sliced ​​(also great as finger food). A herb and garlic yogurt sauce goes very well with this.