Chard, Caramelized Onion and Gruyere Crepes

By brenie_shydee

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

Step 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. 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.