Chard, Caramelized Onion, and Gruyère Crepes

  • detailaddict Posted: 04/12/14
    Worthy of a Special Occasion

    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.

  • GeneDD Posted: 03/28/14
    Worthy of a Special Occasion

    Very tasty and fairly quick to assemble. I substituted 2 packages frozen spinach, thawed and pressed dry. I added 1/8 tsp cayenne pepper and 1/2 tsp granulated garlic for the fresh garlic. I also used 3oz cream cheese in the filling. It made 7 filled crepe rolls . Might be interesting to try the crepe for canneloni.

advertisement

More From Cooking Light