Pancakes with Swiss Chard Cheese Sauce and Pine Nuts

Ingredients

• 100 g flour
• 3 eggs
• 100 ml milk
• 100 ml sparkling water
• 2 tbsp butter
• 1 pinch salt
• 500 g Swiss chard leaves
• 3 tbsp crème fraîche
• 2 tbsp butter
• 250 g feta cheese
• Salt
• Pepper
• butter (for frying)
• 2 tbsp pine nuts
• lemon zest
• parsley

Instructions

1. 1.

   Whisk all batter ingredients with the liquid butter until smooth and let rest for 30 minutes; add more sparkling water if too thick.

2. 2.

   Wash the Swiss chard, trim stems, chop finely, blanch in boiling salted water for 3‑4 minutes, drain, rinse under cold water, then set aside.

3. 3.

   Heat butter in a pan, sauté the chard until liquid evaporates, stir in crème fraîche, season with salt and pepper. Roughly crumble the cheese into the mixture, set aside warm. Toast pine nuts in a dry skillet until golden.

4. 4.

   Melt butter in a non‑stick pan and bake 8‑12 pancakes sequentially. Keep finished pancakes warm at 80 °C in the oven. For serving spoon a portion of chard‑cheese mix onto each pancake, fold loosely, and sprinkle with toasted pine nuts.

5. 5.

   Garnish with parsley and lemon zest to taste.