Place the flour into a bowl. Add
in the eggs and milk. Beat until well mixed.
In a food processor, place half
the sweetcorn. Pour the egg mixture over and blend to a batter.
Chop the remaining sweetcorn.
Transfer the batter to a bowl. Add
in the chopped sweetcorn and set aside for 40 minutes. The
consistency should be that of single cream.
Preheat the oven to 350°F / 180°C.
In a large frying pan, heat 1
tablespoon olive oil. Add in the onion and sauté over the low
heat until golden. Add in the chard and cook for approximately 5
Add in the vinegar, half the
goat's cheese, pine nuts and mint. Add salt and black pepper to
taste and keep warm.
In a 6-inch non-stick frying pan,
heat a little olive oil over the medium heat.
Fill a 50ml / 1/4-cup ladle with
batter and pour into the pan. Tilt it so that the batter covers
Cook until the mixture starts to
bubble. Turn it over and cook on the other side. Continue the
process until all the batter is used up.
You will need 12 crespelle in
total. Fill each crespelle with the chard mixture. Fold them
into half and flatten them gently. Place in a well buttered
Smear over the remaining goat's
cheese. Bake in the oven until golden and mild crispy. Serve