Add 2 tablespoons water, garlic, and Swiss chard; cook 5 minutes or until chard wilts. This was great. My friend Didier Frayssou, a wine master who can match any dish to its soul-mate wine, has a quality I adore in French men: a sophisticated palate and a love of his mom's home cooking. To assemble crepes, fold each crepe in half. Here is the recipe. 3.4 ounces whole-wheat pastry flour (about 3/4 cup), 1 pound Swiss chard, trimmed and thinly sliced (about 8 cups), 1 ounce Gruyère cheese, finely grated (about 1/4 cup), Back to Chard, Caramelized Onion, and Gruyère Crepes. Place all ingredients except chard in a blender or food processor. 3 cloves garlic Oh my wonderful WORD! Refrigerate 15 minutes. I just started a linkup for garden harvest recipes called Eating Inside the Box! Remove pan from heat. 4 eggs The leaves are added at the end with lemon and Parmesan until just wilted. Add flour; process until smooth, scraping sides. I didn't measire out the salt and needed to add some more. Place finished crepes in a warm oven or covered with a towel while the others cook. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add pine nuts, pepper, 1/4 teaspoon salt, and cream cheese, stirring until cream cheese melts. salt and pepper to taste. I especially like it because almost all of the ingredients come from the farm- with the exception of the flour and spices. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Really outstanding flavor in these light and crispy crèpes. Carefully lift edge of crepe with a spatula to test for doneness. Fold crepes into thirds and serve. Served with sautéed asparagus. Stir in honey and vinegar. Turn crepe over when it can be shaken loose from the pan and the underside is lightly browned; cook 30 seconds. Very tasty and fairly quick to assemble. Pour batter into a medium bowl. Remove … Crepes with Swiss chard, mushrooms, ham, and cheese Valerie Ryan for The Boston Globe/Globe Freelance Makes 14 crepes or enough to serve 6 Savory crepes … That is delish! I had forgotten how simple crepes are. Reduce heat to low; cook 15 minutes or until browned, stirring occasionally. Swiss Chard is one of the first things to be harvested from the garden in the spring. 5. Gradually add the chard and pulse until fully incorporated. I even have chard in the crisper. Love the savory crèpe recipe to use for other recipes as well. To prepare filling, heat a large nonstick skillet over medium-high heat. Serve the savory crepes filled with re-fried beans, scrambled eggs or other fillings of your choice. 10 or more leaves fresh chard, with stems cut off Arrange filled crepes, seam sides down, in an 8-inch square glass or ceramic baking dish coated with cooking spray. Egg Burritos in Swiss chard crepes make am easy, filling, frugal meal for breakfast or lunch! Cook about 1 minute. 1 large bunch Swiss chard, well-rinsed and chopped into ½-inch pieces 1 pint mushrooms (I used Baby Bella), sliced Zest of ½ lemon (divided use) ¼ teaspon freshly grated nutmeg (divided use) Sea salt and pepper 1 cup shredded Swiss cheese. Everybody understands the stuggle of getting dinner on the table after a long day. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Please consult your medical professional or veterinarian for any issues. Combine milk, rosemary, 1/4 teaspoon salt, and eggs in a blender; process until smooth. Please join us again Thursday at The HomeAcre Hop, This looks delicious! This is a wonderful and flavorful alternative to a tortilla! If you make a purchase using one of these links, I may earn a commission. Sprinkle evenly with Gruyère cheese. Really delicious. Flip and cook an additional minute. The Free Range Life is a participant in the Amazon Series LLC Associates Program, an affiliate advertising program designed to provide a means to us to earn advertising fees by linking to and affiliated websites. It’s a lovely cool weather crop that is full of vitamin A and Vitamin C. Info. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Crepe Recipes Egg Recipes French Toast Recipes ... No part of the Swiss chard goes to waste in this simple sauté: The stems soften with garlic, onion, and a splash of white wine. These savory Swiss Chard crepes have become one of the new favorites at our house. Buckwheat Crêpes with Brie and Honey Sauteed Swiss Chard. Sauteed Swiss Chard with Garlic and Lemon, A savory crepe made with fresh swiss chard. These look fantastic and the swiss chard in a crepe with caramelized onions is a winner in my book. These Swiss chard crepes are full of healthy chard and savory spices- just the recipe for brunch, lunch or dinner crepes! this link is to an external site that may or may not meet accessibility guidelines. MyRecipes may receive compensation for some links to products and services on this website. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Reply. I recommend getting the onions started first, then preparing the crepe batter while they cook. Place 1 tablespoon oil in a small bowl. Crepes With Swiss Chard And Borage Filling This week I am sharing a recipe with some traditional Genoese flavours, adapted for you with the usual healthy twist. Mix until well blended. Agree that mushrooms would be a nice addition and goat cheese could sub for the cream cheese. Pour 1/4 cup batter into center of pan; quickly tilt pan in all directions so batter covers pan with a thin film. Add chard, season with salt and pepper, and cook, tossing, until endive is tender, about 5 minutes. Add onion; cook 3 minutes. Arrange brie slices on crepes, then top with sautéed chard. I added 1/8 tsp cayenne pepper and 1/2 tsp granulated garlic for the fresh garlic. Add 1 teaspoon oil to pan; swirl to coat. Remove from heat. They really mean an 8" pan, not the bottom of a 10" pan like I interpreted it. Offers may be subject to change without notice. Brush a thin layer of oil to coat bottom of pan. Please see my disclosure page for more information about cookies collected and our privacy policy. Place all ingredients except chard in a blender or food processor. Pour 1/3 cup of batter into the pan, tipping from side to side in order to cover the bottom. Melt butter and olive oil together in a large skillet over medium-high heat. Definitely a keeper., Your email address will not be published. Pour 1/3 cup of batter into the pan, tipping from side to side in order to cover the bottom. I followed the recipe exactly and it came together surprisingly quickly. They are based on my own experiences and research and are in no way meant to treat, diagnose, prevent, or cure any health issues. I also used 3oz cream cheese in the filling. Flavors here are very nice. I must try this recipe!!! The chard can be torn and cooked while the batter chills, and the filling will be ready when the crepes are done. The first 5 were too big and then I switched to the smaller pan and ran out of batter for the last two, which looked ridiculous but tasted amazing anyway! 10 or more leaves fresh chard, with stems cut off. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat. Make the crepes: A day before you want to make these, make your batter—it needs an overnight rest. Made crepes and filling early in the day, reheated both in the microwave, then assembled and broiled the crepes right before dinner . Reply. Might be interesting to try the crepe for canneloni. Thank you! Yummy! Perfect for the holiday season, these crepes with swiss chard and borage filling are light, packed with fibres, deliciously crispy on the outside and juicy on the inside. You don’t have to grow your own chard to enjoy this savory chard recipe- store bought or farmer’s market bought works just as well! I substituted 2 packages frozen spinach, thawed and pressed dry. Preheat broiler to high. © Copyright 2020 Meredith Corporation. Your email address will not be published. My 6 year old son loved it too!! Spoon 1/4 cup chard mixture in center of each crepe; roll up.