Pancake Casserole with Swiss Chard

Ingredients

• 200 g Flour
• 200 ml milk
• 5 eggs
• Salt
• 2 kg Swiss chard
• 2 Tomatoes
• 6 pickled pepperoni
• 1 onion
• 2 tbsp olive oil
• 200 ml vegetable broth
• pepper (ground)
• 250 g semi-hard goat cheese
• oil for frying

Instructions

1. 1.

   Whisk the flour with the milk, 2 eggs and salt until smooth. Heat 2 tablespoons of oil in a large pan (26 cm diameter). Pour one ladleful of batter into the pan and fry each side for 2–3 minutes. From the remaining batter, bake 4–5 pancakes in succession. Wash the Swiss chard, remove the stems and set aside. Cut the leaves into strips. Dice the tomatoes. Slice the pepperoni into rings. Peel and finely dice the onion. Heat olive oil in a saucepan. Sauté the onion until translucent, add the Swiss chard and cook for 2 minutes. Add the broth, stir in the tomatoes and pepperoni, simmer for about 5 minutes, season with salt and pepper, then let cool. Line a baking dish with parchment paper. Crumble the goat cheese and set aside 100 g. Mix the remaining eggs and the rest of the cheese into the vegetable mixture.

2. 2.

   Layer pancakes and filling alternately in the dish, starting and ending with a pancake. Sprinkle with cheese. Bake in a preheated oven at 200 °C (bottom heating) for about 40 minutes until golden brown.