Pancakes with Chard and Cheese Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 580 cal. | (28 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 719 mg | (18 %) | ||
| Calcium | 354 mg | (35 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 25.2 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 263 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 100 grams Pastry flour
- 3 eggs
- 100 milliliters milk
- 100 milliliters mineral water
- 2 Tbsps butter
- 1 pinch salt
- For the filling
- 500 grams Chard leaf
- 3 Tbsps Crème fraiche
- 2 Tbsps butter
- 250 grams Feta
- salt
- peppers
- butter (to fry)
- 2 Tbsps Pine nuts
- Lemon peel
- parsley
Preparation steps
For the dough: Whisk all ingredients with melted butter to form smooth dough and let rise for 30 minutes. Add extra bottled water if dough is too hard.
For the filling: Meanwhile, rinse swiss chard leaves, remove stems and chop. Blanch chard in boiling salted water for 3-4 minutes, drain, rinse in cold water and drain again.
Heat butter, fry chard until liquid has evaporated, stir in creme fraiche and season with salt and pepper. Crumble feta coarsely, set aside and keep warm. Toast pine nuts in separate dry pan until golden brown.
Heat butter in pan and cook 8-12 pancakes, one at a time. Keep finished pancakes warm in oven at 80°C (approximately 175°F.)
Spread chard mixture onto warm pancakes, fold pancakes to cover chard filling and serve sprinkled with toasted pine nuts.
Serve garnished with parsley and lemon zest to taste.
