Chard & Cheese Crepe

for crepes

• 400 g flour
• 5 cups of milk
• Half a glass of sunflower oil
• 2 eggs
• 1 teaspoon salt

For stuffing

• 400 g chard
• 1 onion
• 2 tablespoons of olive oil
• 250 g feta cheese
• Salt
• Black pepper

for tomato sauce

• 2 tomatoes
• 2 tablespoons of olive oil
• Salt
• Black pepper

For the stuffing, cut the leaves of the chard and wash them with plenty of water. Peel and chop the onion. Take the olive oil in a pan and heat it. Add the onion and fry it on low heat.

Cut the chard leaves into large pieces and add them to the onion. Cook for a few minutes and remove the pan from the heat. When the chard is slightly warm, grate and add the feta cheese and mix.

Season with salt and pepper. For the crepe batter, break the eggs into a large bowl. Add the flour and sunflower oil and beat with a wire whisk. Add salt.

Add the flour little by little and continue beating with a wire whisk (the dough should have a smooth consistency). Brush the non-stick pan with sunflower oil.

Pour a crepe batter into the pan and shake the pan gently to spread the batter evenly.

When the crepe is cooked, turn the other side and continue cooking. Prepare the entire pancake batter in this way. Divide the chard stuffing into the crepes and wrap them in a roll.

Place side by side in a lightly greased baking dish. Bake in a preheated 180 degree oven for 15-20 minutes.

For tomato sauce, peel and grate the tomatoes. Take it in a pan with olive oil and cook it until the water is absorbed.

Season with salt and pepper. Spread the tomato sauce on the pancakes you just took out of the oven. Serve hot.