Buckwheat Crepes Pockets with Swiss chard
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  1. 2 eggs
  2. 70 g buckwheat flour
  3. 60 g plain flour
  4. 0.5 dl of mineral water
  5. 2 dl milk
  6. 2 Tbs oil
  7. pinch of salt
  8. coconut oil for cooking
  1. 4 cloves of garlic
  2. ½ kg chard
  3. 4 slices of cheese
  4. salt and pepper
  5. olive oil
  1. 1 egg
  2. 2 Tbs sour cream
  3. 1 Tbs grated Parmesan cheese
  4. salt
  1. Combine all of the ingredients for in a blender, except the 1-2 tablespoons of coconut oil for cooking. Blend for 30-45 seconds or until smooth. Pour the mixture into a bowl, cover with plastic wrap, and allow it to rest in the refrigerator for at least an hour or even overnight. Allow the mixture to sit at room temperature for 15 minutes before proceeding.
  2. Meanwhile, heat large nonstick skillet over medium-high. Wipe skillet with a lightly greased paper towel. Add enough coconut oil to thinly coat bottom of skillet, swirling pan while pouring. Cook crepe until lightly golden, about 2 minutes; flip and cook 1 minute more. Transfer cooked crepe to a plate and cover with a clean kitchen towel. Repeat with remaining oil and stack crepes as they are cooked.
  3. While crepes cook, heat remaining 1 tablespoon oil in a separate medium skillet over medium heat. Add crushed garlic, chard, season with salt and pepper, and cook, tossing, until endive is tender, about 5 minutes. Add cheese at the end and heat for about one minute.
  4. Spoon 1/4 cup chard mixture in center of each crepe; roll up. Arrange filled crepes, seam sides down, in an 8-inch square glass or ceramic baking dish coated with cooking spray.
  5. Whisk the egg mix with 2 tablespoons of sour cream and some salt. Spoon dressing over the crepes and sprinkle Parmesan cheese over the top.
  6. Bake in oven (pre-heated at 220 ° C) or until the cheese melts and crepes are heated through. Serve with mixed salad.
Petra Kavšek The Foodie http://www.new.petrakavsek.com/