Contributor: Jenny Townsend
Ingredients
Crepes
3.13 ounces chickpea (garbanzo bean) flour (about 3/4 cup)
3 tablespoons all-purpose flour
2 teaspoons chopped fresh rosemary
1 teaspoon grated lemon rind
2 large eggs, lightly beaten
1 large onion, halved and thinly sliced
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 ounce 1/3-less-fat cream cheese
1 ounce Gruyère cheese, finely grated (about 1/4 cup)
1. To prepare crepes, weigh or lightly spoon chickpea flour into dry measuring cups; level with a knife. Combine flours, rosemary, rind, 1/4 teaspoon salt, and baking soda in a large bowl, stirring with a whisk. Add 3/4 cup water, 2 tablespoons oil, and eggs; stir with a whisk. Let stand 30 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.
5. Spread 1 heaping tablespoon filling down the center of each crepe
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.
