Capuns

Name: Capuns
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Cuisine: Switzerland
Ingredients: 24 Swiss chard leaves (washed, thick ribs removed); 1/2 tsp of salt; 1 pinch of black pepper; 20 g of butter (for greasing the dish); 200 g of flour; 3 eggs; 75 ml of milk; 75 ml of water; 100 g of lardons (cut very finely); 50 g of Bündnerfleisch (chopped); 1 tbsp of parsley (snipped); 1 tbsp of chives (snipped); 1 pinch of nutmeg (grated); 150 ml of vegetable broth (hot); 150 ml of heavy cream (whole); 80 g of gruyère (grated)

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This Swiss capuns recipe takes you to the heart of the canton of Graubünden with its delicious Swiss chard parcels stuffed with cured meats. Topped with a creamy sauce and gratinéed with cheese, they are best enjoyed piping hot at a comforting winter meal.

Total time: 1 h
Prep: 35 min
Cook: 25 min
Rest: 5 min
Difficulty: Medium
Per person: €0.88

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

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For dessert

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Panettone

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To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

565kcal

Protein25 g18%
Carbs40 g28%
Fat34 g54%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To handle the chard leaves without tearing them, cut the central rib flush with the leaf before blanching. A quick cold shock in ice water sets their lovely green color and stops the cooking immediately.

Freezing : Can you freeze this recipe?

Yes

Best frozen cooked with the sauce, up to 2 months vacuum-sealed.

Storage : How long does it keep?

Keeps 3 days in the refrigerator in an airtight container.

Making ahead : Can you make it the day before?

Yes

Roll the day before, keep raw and wrapped in plastic in the fridge before baking.

Reheating : How do you reheat it?

Oven recommended at 160°C for 15 min. Microwave possible at 600W.

Variations

Vegetarian version: replace the bacon and dried meat with diced sauteed mushrooms and a little onion cooked in butter.
Smoky version: use Swiss country sausages or Black Forest ham instead of the bacon to boost the smoky flavor.
Summer version: add a handful of finely chopped fresh mint to the batter for a traditional herbal touch from the Engadine.

Mistakes to avoid

Leaving the chard leaves too long in the boiling water, which makes them limp and impossible to roll.
Overfilling each leaf, because the batter swells slightly when baking and may escape from the roll.
Forgetting to pack the capuns tightly in the dish, which makes them unroll when the cream bubbles.

Frequently asked questions

Can I replace the chard leaves with another vegetable?

Yes, you can use large fresh spinach leaves or curly kale leaves, blanched beforehand for one to two minutes to soften them.

Which cheese should I choose to follow Swiss tradition?

Graubünden mountain cheese (Bündner Bergkäse) or grated Sbrinz are ideal, but an aged Swiss Gruyère AOP works perfectly for gratinéing the dish.

How do I know if the inside filling is cooked through?

Insert the tip of a knife into the center of a roll after 25 minutes at 180°C. The blade should come out hot and clean, a sign that the eggs and flour have set.

What consistency should the capuns batter have?

The batter should look like a thick, sticky spätzle batter. It should be denser than crepe batter but pliable enough to hold on a spoon.