Delicious. I followed the recipe exactly and it came together surprisingly quickly. I recommend getting the onions started first, then preparing the crepe batter while they cook. The chard can be torn and cooked while the batter chills, and the filling will be ready when the crepes are done. This is a standalone recipe but could also take mushrooms or even some shredded chicken. This is a great use for chard and I will make these again.
Chard, Caramelized Onion, and Gruyère Crepes
Photo: Rob Culpepper; Styling: Cindy Barr
Nutty whole-wheat pastry flour keeps these crepes light as air.
Yield: Serves 4 (serving size: 2 crepes)
More From Cooking Light
Total: 45 Minutes
Amount per serving
- Calories: 315
- Fat: 20g
- Saturated fat: 5.9g
- Monounsaturated fat: 9.3g
- Polyunsaturated fat: 3.1g
- Protein: 12g
- Carbohydrate: 24g
- Fiber: 4g
- Cholesterol: 114mg
- Iron: 2mg
- Sodium: 553mg
- Calcium: 222mg
- 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
- 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)
- 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.
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