Swiss Chard Crepes

For the chard crepes, whisk flour and eggs with milk and a pinch of salt to a smooth dough, let the dough rest for 20 min.

Wash the tomatoes, cut out the stalks, quarter, stone and finely dice. Peel the onions and chop them equally finely. Squeeze the garlic clove.

Clean oyster mushrooms, cut away hard stalks and cut into bite-sized pieces.

Wash basil leaves, pluck and chop coarsely.

Cut off stem end of chard leaves and wash. Blanch in salted water for 1 minute, let cool and dry. Then chop into strips about 2 cm wide. Cut mozzarella into strips.

Fry 8 crêpes in hot oil. Cook onions, mushrooms and garlic in hot clarified butter for 2 minutes. Add chard strips and cook everything together until liquid is almost reduced. Season with pepper. Mix egg yolks and whipping cream and stir through into vegetables and stop cooking.

Place vegetables on top of crêpes and roll up. Spread tomatoes, mozzarella and basil on top and bake the chard crepes in the oven at 170 to 190 degrees (convection oven) for about 15 minutes.

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