Swiss Chard and Sweetcorn Crespelle with Goat's Cheese Recipe

How to Make Swiss Chard and Sweetcorn Crespelle with Goat's Cheese?


Serve: 2


  • 150g / 5 1/4 oz plain flour

  • 2 eggs

  • 125ml / 1/2 cup milk

  • 200g / 7 oz tinned sweetcorn, drained

  • 2 tablespoons olive oil (plus some extra for cooking the pancakes)

  • 1 red onion, chopped

  • 350g 12 1/3 oz Swiss chard, stalks discarded, chopped

  • 1 1/2 tablespoons balsamic vinegar

  • 200g / 7 oz goat's cheese

  • 100g / 3 1/2 oz pine nuts

  • 3 tablespoons chopped fresh mint

  • salt and freshly ground black pepper


  1. Place the flour into a bowl. Add in the eggs and milk. Beat until well mixed.

  2. In a food processor, place half the sweetcorn. Pour the egg mixture over and blend to a batter. Chop the remaining sweetcorn.

  3. 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.

  4. Preheat the oven to 350°F / 180°C.

  5. 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 minutes.

  6. Add in the vinegar, half the goat's cheese, pine nuts and mint. Add salt and black pepper to taste and keep warm.

  7. In a 6-inch non-stick frying pan, heat a little olive oil over the medium heat.

  8. Fill a 50ml / 1/4-cup ladle with batter and pour into the pan. Tilt it so that the batter covers the base.

  9. 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.

  10. 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 gratin dish.

  11. Smear over the remaining goat's cheese. Bake in the oven until golden and mild crispy. Serve immediately.

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