Capuns

Instructions

1. Make the batter: beat the eggs with the milk, then stir in the flour and a pinch of salt until you get a smooth, fairly runny batter, a bit like thick pancake batter.
2. Wash the chard leaves, remove the thick stems and blanch them for 2 minutes in boiling salted water. Drain them and spread them out on a tea towel.
3. Sauté the sliced onion in the butter, add the dried meat and let it cook for a few seconds. Then mix in 4 spoonfuls of batter.
4. Place a spoonful of filling in the center of each leaf, fold in the edges and roll them into tight parcels.
5. Arrange the capuns in a lightly buttered ovenproof dish, then pour the hot broth halfway up.
6. Bake at 180 °C for 25 to 30 minutes, until the capuns are firm and the broth is partly absorbed.
7. Meanwhile, boil the potatoes in salted water and prepare the sauce by heating the crème fraîche with a little broth, a pinch of nutmeg and pepper.
8. Serve the capuns topped with the creamy sauce, with the potatoes and grated Gruyère if you like.