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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 45 Minutes
Total: 45 Minutes

Nutritional Information

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

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. 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. 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. 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. 4. Preheat broiler to high. Place oven rack 6 inches below broiler.
  5. 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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