for 4 people

Batter

200 g	light spelt flour
50 g	wholemeal PureSpelt flour
½ tsp	salt
4 dl	milk water (1/2 milk, 1/2 water)
4	fresh eggs
1 ½ tbsp	rapeseed oil

Crêpes

oil for frying

Filling

600 g	Swiss chard leaves
	salted water, boiling
3	smoked trout filets X

To serve

200 g	cream cheese (e.g. Filona)
30 g	Micro greens (e.g. aromatic)

How it's done

Batter

Mix the flour and salt in a bowl, create a well in the middle. Combine the milky water, eggs and oil, gradually pour into the well while whisking, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.

Crêpes

Heat a dash of oil in a non-stick frying pan. Pour enough batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe over and finish cooking, transfer to a cooling rack. Repeat these steps with the remainder of the batter.

Filling

Blanch the Swiss chard in batches in boiling salted water for approx. 2 mins. Remove, rinse in cold water, drain well.

To serve

Spread 1 tbsp of cream cheese over each crêpe. Add the Swiss chard. Top with the pieces of trout, shape the crêpes into rolls. Stir the remainder of the cream cheese until smooth, spread on top of the rolls, garnish with the micro greens, cut into pieces.

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