Pancakes with chard and salmon

Ingredients for 2 servings:

• 100 g flour, wheat flour type 405
• 2 eggs
• 125 ml milk
• ½ tsp salt
• some clarified butter
• 300 g chard (leaf chard)
• 1 ball of mozzarella
• 1 shallot(s)
• 1 clove(s) garlic
• 250 g salmon fillet(s)
• butter
• salt and pepper
• nutmeg

Instructions

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

Mix flour with salt, eggs, and milk to form a smooth batter and let rest for at least 30 minutes. Then cook 4 thin pancakes in clarified butter; roll them up and let cool. Finely chop the garlic clove and shallot; wash the chard and cut the leaves into strips. Cut the salmon fillet into coarse strips and the mozzarella into pieces. Sauté the garlic in butter, remove from the pan, sauté the shallots until translucent, add the chard, let it collapse, season with salt, pepper, and nutmeg, and add the garlic back in. Add a very small amount of water, sauté briefly, and let cool. Fill the pancakes with the chard, salmon strips, and mozzarella, roll them up, and place them in a greased baking dish. If there are any leftover mozzarella pieces, you can scatter them on top of the pancake rolls. Drizzle a little melted butter over the rolls and bake for about 12 minutes at 180°C. Serve with salad.