Potato, Endive and Swiss Chard Roll-ups

For the pancakes: Combine flour and half the milk in a bowl. Add eggs, salt and remaining milk and beat until a smooth paste is formed. Allow dough to rest for 20 minutes.

For the filling: Rinse and slice endive and Swiss chard. Peel potatoes and boil in salted water until tender, about 30 minutes.

Heat butter in a pan, add a tablespoon of lard and swirl to distribute evenly. Use a ladle to pour batter into hot pan, 1/4 cup at a time. Allow batter to cook over medium heat, flipping when the first side is golden brown. Season pancakes with salt and pepper and place in a 70°C (approximately 150°F) oven to keep warm.

In a saucepan, combine milk, butter, salt and nutmeg. Add potatoes, reserving the cooking water, to the milk mixture and mix until a thick paste is formed. Use the cooking water to reach desired consistency. Cover and keep warm.

Peel and mince shallots. Fry in a pan in of hot clarified butter. Add endive and Swiss chard. Cook, stirring constantly, for 2-3 minutes. Season with salt and pepper.