Chard, Caramelized Onion, and Gruyère Crepes

Chard, Caramelized Onion, and Gruyère Crepes Recipe
Photo: Rob Culpepper; Styling: Cindy Barr
Nutty whole-wheat pastry flour keeps these crepes light as air.

Yield:

Serves 4 (serving size: 2 crepes)

Recipe from

Recipe Time

Hands-on: 45 Minutes
Total: 45 Minutes

Nutritional Information

Calories 315
Fat 20 g
Satfat 5.9 g
Monofat 9.3 g
Polyfat 3.1 g
Protein 12 g
Carbohydrate 24 g
Fiber 4 g
Cholesterol 114 mg
Iron 2 mg
Sodium 553 mg
Calcium 222 mg

Ingredients

Crepes:
3.4 ounces whole-wheat pastry flour (about 3/4 cup)
3/4 cup plus 2 tablespoons 1% low-fat milk
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon salt
2 large eggs
2 tablespoons olive oil, divided
2 teaspoons butter, melted
Filling:
1 teaspoon olive oil
1 large onion, halved and thinly sliced
2 tablespoons water
1 1/2 teaspoons minced garlic
1 pound Swiss chard, trimmed and thinly sliced (about 8 cups)
2 tablespoons pine nuts, toasted
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 ounce 1/3-less-fat cream cheese
Cooking spray
1 ounce Gruyère cheese, finely grated (about 1/4 cup)

Preparation

1. To prepare crepes, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine milk, rosemary, 1/4 teaspoon salt, and eggs in a blender; process until smooth. Add flour; process until smooth, scraping sides. With blender on, add 1 tablespoon oil and butter. Pour batter into a medium bowl. Refrigerate 15 minutes.

2. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat. Place 1 tablespoon oil in a small bowl. Brush a thin layer of oil to coat bottom of pan. Pour 1/4 cup batter into center of pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift edge of crepe with a spatula to test for doneness. Turn crepe over when it can be shaken loose from the pan and the underside is lightly browned; cook 30 seconds. Place crepe on a clean towel; keep warm. Repeat procedure 7 times with remaining batter and oil. Stack crepes between single layers of paper towels to prevent sticking.

3. To prepare filling, heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion; cook 3 minutes. Reduce heat to low; cook 15 minutes or until browned, stirring occasionally. Add 2 tablespoons water, garlic, and Swiss chard; cook 5 minutes or until chard wilts. Add pine nuts, pepper, 1/4 teaspoon salt, and cream cheese, stirring until cream cheese melts. Remove from heat.

4. Preheat broiler to high. Place oven rack 6 inches below broiler.

5. Spoon 1/4 cup chard mixture in center of each crepe; roll up. Arrange filled crepes, seam sides down, in an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle evenly with Gruyère cheese. Broil 3 minutes or until cheese is bubbly. Serve immediately.

Note:

Ivy Manning,

April 2014
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