Mix eggs with salt, flour, milk and finally mineral water. Bake 8 pancakes with little fat in a frying pan. Rinse chard, blanch stems for 5 min, leaves for 2 min in plenty of boiling hot salted water. Spread leaves evenly on pancakes, crush stems. Cut ham and onions into cubes, roast briefly in a little fat. Mix with 6 tbsp. pepper, salt, whipped cream and nutmeg and spread on the chard leaves. Roll up the pancakes and place them in a greased baking dish. Pour the remaining whipped cream over the pancakes and sprinkle with grated cheese. Bake in the oven at 200 °C for about 30 minutes.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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