Issue 2 / 2024
Graubünden-style buckwheat pancakes with chard and goat's cream cheese
From Gabi and Christian Hefti from the Gasthaus Alpenrose in Innerferrera
Recipe from the Viamala Fokus issue 2 / 2024.
Buckwheat is not a type of grain, but belongs to the knotweed family and is therefore gluten-free. The vegetation period of buckwheat is only 10-12 weeks. This means that it can also be grown at higher altitudes. The buckwheat pancake (Galette Bretonne) has its origins in Brittany, France.
It is important to us to cook with products from the region at the Alpenrose in Innerferrera. For example, we source our goat's milk products from the alpine dairy in Sufers and the vegetables from Nicole Niederhauser in Ausserferrera, depending on season and availability. Did you know that the bread in our small bakery is folded by hand, the dough is left to rise naturally and ripened for a long time, giving it a fantastic taste and keeping it fresh for a long time?
Dough
| 0.15 kg | Grand Alpin buckwheat flour |
| 0.125 l | Milk |
| 0.125 l | Water |
| 1 | Egg |
| 1 pinch | Salt |
| Butter for frying |
Filling
| 0.2 kg | Swiss chard or spinach leaves |
| 0.16 kg | Fresh goat's cheese from the region |
| 1 | small onion |
| 1 | Garlic clove |
| Salt, pepper, nutmeg | |
| a little butter | |
| 4 | Eggs for fried eggs |
Preparation
Make the dough and leave to rest for at least 1 hour. For the filling, finely chop the onions and garlic. Melt the butter in a pan. Add the onions and garlic and fry until translucent. Add the washed and chopped chard (just wash the spinach leaves) and mix until it collapses. Season to taste with salt, pepper and nutmeg. Allow the liquid to reduce a little. Slice the fresh goat's cheese in preparation.
Fry the pancakes thinly in a non-stick frying pan, when the edges can be easily removed from the pan, start with the filling. Spread a quarter of the prepared chard on each pancake, spread the goat's cream cheese evenly on top, fold in all four sides and press down. Serve with a fried egg.