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Recipe of: © Monsieur Cuisine

Swiss chard pancake rings

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4 portions
Average difficulty
Ready in: 2:45 h
Preparation time: 25 min.
Created on: 29.11.2018
  • 150 g plain flour (type 405)
  • 300 ml milk (UHT milk, 1.5% fat)
  • 25 ml sparkling mineral water
  • 2 eggs (medium)
  • 1 tsp dried Italian herbs
  • 1½ tsp salt
  • 250 g Swiss chard
  • 2 red onions (150 g)
  • 20 ml olive oil
  • 20 g butter
  • 200 g cream cheese (full fat)
  • 2 big pinches of pepper
  • 2 big pinches of nutmeg


  • 1 tbsp sunflower oil for frying


Per portion:

  • calorific value
    2018 kj / 482 kcal
  • protein: 17 g
  • carbohydrates: 36 g
  • fat: 30 g
Preparation time
25 min.
Ready in
2:45 h
  1. Put the flour, milk, mineral water, eggs, herbs and ½ teaspoon of salt into the blender jug and, with the measuring beaker in place, mix for 35 seconds/speed setting 4. Decant the pancake batter into a bowl and rinse out the blender jug.
  2. Trim and wash the Swiss chard, remove the hard stalks and chop roughly. Peel the onions and cut into eighths. Put the chard and onions into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 5. If necessary, use the spatula to scrape down the inside of the blender jug and repeat the previous step.
  3. Add the olive oil and butter and, the measuring beaker not inserted, sauté for 5 seconds/speed setting 2/100 °C. Add the cream cheese, 1 teaspoon of salt, pepper and nutmeg and, the measuring beaker not inserted, stir with the reverse button/1 minute/speed setting 1. Decant into a bowl and allow to cool.
  4. Brush the frying pan with only a light layer of oil and, from the pancake batter, fry 8 thin pancakes. Then allow to cool. Then brush with the cold chard filling, roll up tightly and wrap each one in cling film. Store in the refrigerator.
  5. Shortly before your guests arrive, unwrap the cling film, cut the pancakes into bite-size pieces and secure with skewers. As an optional extra, thread a cherry tomato onto each skewer.


Also tastes delicious with fresh spinach.



Fill the warm pancakes with the chard and cream cheese mixture and layer in a lightly greased ovenproof dish. Sprinkle with approximately 100 g mountain cheese and gratinate in an oven heated to 200 °C (fan).


Bon appétit with Monsieur Cuisine