Savory crepes with chard
French cuisine continually treats us to a wide variety of delicacies and gourmet specialities that make every food lover’s heart beat faster. Right at the top is a dish from Brittany that can be enjoyed both sweet and savoury – thin crêpes!
Savoury variations
Traditionally, the French serve their crêpes with sweet toppings. Sugar and cinnamon, hazelnut spread, or simply butter are among the particularly delicious and preferred combinations.
Thanks to their fame, the once-sweet crêpes have been reimagined again and again, including in savoury versions. Creations like galettes from Brittany with cheese, egg, and ham, or other flavourful ingredients such as cream cheese, salmon, and tomatoes, give the dish a completely different side. This makes the treat ideal as a main course and perfect to serve at the table with a variety of toppings – there’s something for every taste!
Making these thin pancakes is easier than you might think. Of course, it takes a little practice to perfect the flip, but with the right crêpe Frying Pan, this classic is ready in no time. Tipp: In summer, many vegetables are in season and make a tasty addition. We’ve chosen a quick and easy recipe with chard.
1 h
Total Time
30 min
Cooking Time
30 min
Preperation Time
Ingredients
| 100 g | flour |
| 1 pinch | sugar |
| 250 ml | milk |
| 5 | eggs |
| salt | |
| clarified butter for frying | |
| 1 (ca. 600 g) | Swiss chard |
| 1 | onion |
| 2 tbsp. | oil |
| 100 ml | water |
| 2 tbsp. | creme fraiche |
| pinch | nutmeg |
| salt & pepper | |
| sugar | |
| 60 g | pine nuts |
Instructions
Step 1 of 5:
For the crêpe batter, mix the flour, sugar, and 1 pinch of salt with the milk, then add the eggs and blend everything well. Let the batter rest for about 15 minutes.
Step 2 of 5:
Heat clarified butter in the Frying Pan. Cook the paper-thin crêpes one after another. They can be kept warm in the oven at 70°C.
Step 3 of 5:
For the filling, trim the Swiss chard and cut the leaves from the stems. Halve the leaves, cut them into strips, wash them, and let them drain. Peel and dice the onion.
Step 4 of 5:
Heat 2 tbsp. oil in a non-stick Frying Pan or in a pot and sauté the diced onion in it. Add the Swiss chard and approx. 100 ml water, cover, and steam for approx. 10 minutes. Stir in the crème fraîche and season with nutmeg, salt, pepper, and a little sugar.
Step 5 of 5:
Toast the pine nuts in a non-stick Frying Pan until golden brown. Place about 2 tablespoons of Swiss chard on each pancake, sprinkle 1 teaspoon of pine nuts on top, and arrange them stacked on plates.
