Name: Swiss chard and sweetcorn crespelle with goat’s cheese
Yield: Serve 4
Cuisine: Italian
Ingredients: 200 g tinned sweetcorn, drained; 1 tablespoon olive oil (plus some extra for cooking the pancakes); 2 tablespoons chopped fresh mint; 1 red onion, chopped; salt and freshly ground black pepper; 150 g plain flour; 2 free-range eggs; 2 tablespoons balsamic vinegar; 200 g goat’s cheese; 125 ml full-fat milk; 75 g pine nuts; 350 g Swiss chard\stalks discarded, chopped

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Crespelle is the Italian name for these delicate, yet simple, light pancakes flavoured with sweetcorn, filled with a creamy chard and nut filling and baked in the oven until slightly crispy. The pancakes can be made a day in advance, then kept wrapped in clingfilm. To reheat, wrap them in tinfoil and place in the oven at 190°C/375°F/gas mark 5 for 10-15 minutes.