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.
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.
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.
Preheat broiler to high. Place oven rack 6 inches below broiler.
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.
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.
Really delicious. I had forgotten how simple crepes are. Flavors here are very nice. Don't go for a cheaper cheese; the Gruyere is worth every cent. Agree that mushrooms would be a nice addition and goat cheese could sub for the cream cheese. Made crepes and filling early in the day, reheated both in the microwave, then assembled and broiled the crepes right before dinner . Served with sautéed asparagus.
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.
Really outstanding flavor in these light and crispy crèpes. They really mean an 8" pan, not the bottom of a 10" pan like I interpreted it. 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! Yummy! Love the savory crèpe recipe to use for other recipes as well.
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