🍽️ Savory Chickpea Pancakes with Chard Filling

Name: Savory Chickpea Pancakes with Chard Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 275 ml Milk; 150 g Chickpea Flour; 1 Pinch Salt; 2 Eggs; 2 tbsp Butter; 1 large Chard; 4 Spring Onions; 1 Garlic Clove; 4 Sage Leaves; 2 tbsp Olive Oil; Salt; Nutmeg

321 kcal · 30 min · 4 servings

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Ingredients

275 ml Milk
150 g Chickpea Flour
1 Pinch Salt
2 Eggs
2 tbsp Butter
1 large Chard
4 Spring Onions
1 Garlic Clove
4 Sage Leaves
2 tbsp Olive Oil
Salt
Nutmeg

Instructions

1. Preheat the oven to 80 degrees Celsius using top and bottom heat.
2. Whisk the milk, flour, and a pinch of salt in a bowl until the mixture is smooth and lump-free.
3. Stir the eggs into the batter and let it rest for 15 minutes.
4. Fry four pancakes one after the other in some butter until golden yellow, but avoid using too high heat.
5. Keep the finished pancakes warm in the preheated oven.
6. Wash the chard, remove the tough stems, and finely chop the green and white leaf parts.
7. Wash the spring onions, trim the ends, and slice them into thin rings.
8. Peel the garlic and mince it finely.
9. Sauté the white chard parts and the spring onion rings in hot oil for 1 to 2 minutes.
10. Add the remaining chard leaves and chopped sage leaves, and cook the vegetables for another 2 to 3 minutes.
11. Season the filling with salt and ground nutmeg.
12. Fill the warm pancakes with the chard mixture and serve immediately.

Nutrition per serving

kcal: 321
Protein: 14 g · Fett/Fat: 19 g · Carbs: 23 g