Grandma Anna’s Swiss Chard Crepes, Laura’s grandma used to invent recipes to make her eat vegetables, particularly this one which allowed to hide the vegetables inside the crepes as well.
I’ve prepared them twice this week, once using just the egg whites, the second time using a whole egg and egg white, so I’ll give you the right measurements to get a perfect result.
I’m offering you a recipe that is actually three because after making your crepes you can fill them however you like, vegetables, ham, cheese, tuna, etc.
Perfect because you can satisfy the tastes of the whole family or friends, plus you can prepare them in advance and have them ready for dinner, simplifying your life.
So, let’s stop talking and make Grandma Anna’s Swiss Chard Crepes, oh my, they are delicious!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients: Grandma Anna’s Swiss Chard Crepes
For the pesto, the recipe can be found at: Genoese pesto here the original recipe, while here you will find a simplified version with fewer ingredients.
- 4.2 oz egg white (or 1 egg and 2.5 oz egg white)
- 1/3 cup whole wheat flour (or all-purpose or oat)
- 1/2 cup water
- 1.8 oz Swiss chard
- to taste salt
- 2.1 oz ricotta
- 1.8 oz Parma ham (DOP)
- 5 cherry tomatoes (diced)
- 1 oz feta
- 0.7 oz Swiss chard
- to taste seed mix (optional)
- to taste Genoese pesto
Tools: Grandma Anna’s Swiss Chard Crepes
- 1 Immersion Blender
- 1 Pan
Steps: Grandma Anna’s Swiss Chard Crepes
Add the eggs to a container.
Add the flour
Add the water
And finally the Swiss chard
Blend everything very well
In a non-stick pan lightly greased with a drop of oil cook the first crepe.
You will get colorful and very soft crepes, which will not break and will be very easy to fill however you like.
I mixed the ricotta with chili to give it a bold flavor.
And since I also prepared pesto, I used it to prepare the first crepe.
The filling of the first crepe is ricotta, Parma ham, and pesto.
I rolled up the crepe, spread it with ricotta, and added a seed mix.
The filling of the second crepe is cherry tomatoes, feta, and pesto.
I rolled up, spread with pesto, and added a seed mix.
The filling of the third crepe is ricotta, Swiss chard, and feta; I rolled up, spread with ricotta, and added seeds.
And here are the three Swiss chard crepes, I assure you they are delicious.
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FAQ (Frequently Asked Questions)
Can I prepare them before dinner?
Absolutely yes, this is a big advantage.
How to store them?
In the fridge, sealed in a container.
How many to prepare per person?
If it’s a main dish, I’d say at least three per person.
