Our capuns recipe to cook at home

• 300 g flour 
• 3 eggs 
• 50 ml milk water 
• 1 teaspoon salt 
• 150 g bacon, lean 
• 100 g white bread 
• 1 onion 
• 2 tbsp fat or clarified butter 
• parsley, chives, rosemary, basil 
• Swiss chard leaves (The number of Swiss chard leaves required depends on the quality and size of the leaves) 
• 50 g Parmesan, grated 

50 g butter 

• Prepare the Spätzli dough from flour, eggs, milk water (50% milk, 50% water) and salt. 
• Cut the bacon, bread and onions into small cubes and sauté in fat or frying butter. 
• Finely chop the herbs and mix some of them with the spaetzli dough. 
• Briefly blanch the chard leaves. 
• Fill the chard leaves with a spoonful of batter per leaf, roll up and secure with a skewer. 
• Leave the wraps to stand in boiling salted water for 20 minutes. 
• Place the capuns in layers in a bowl with the cheese and chopped herbs and then toss in hot butter.