Chard crêpes
Published on 18 October 2024
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I make crêpes in many ways, adding vegetables for flavour. I used small chard leaves, called erbette, but larger chard works if white central stalks are removed. Boil and breadcrumb those stalks like cutlets, recipe on the blog. Everything can be reused with imagination. Fill with vegetables, ham and cheese or make tagliatelle, also on the blog.
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Ingredients
INGREDIENTS FOR 12 CRÊPES
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Method
Introductory photographs from the original
0 steps completed out of 7
- Step 1 of 7
I wash and finely slice chard and quickly cook with oil, garlic, salt and pepper. Boiling is possible, but this is tastier.
- Step 2 of 7
Once cooked and dry, I process and mix with eggs and more salt in a bowl.
- Step 3 of 7
I whisk and add flour.
- Step 4 of 7
I add milk for semi-liquid batter, adding more if the flour absorbs much.
- Step 5 of 7
I heat a crêpe pan, oil or butter it, add a small ladle of batter and swirl thinly. Add milk if it does not flow.
- Step 6 of 7
After a few minutes, once lifting from the pan, I turn with a spatula.
- Step 7 of 7
I make all and cool on the worktop. Freeze stacked with baking-paper strips between, wrapped in cling film or food bags, or fill or cut tagliatelle.
Original source: https://incucinaconlilly.com/2024/10/18/crespelle-di-erbette-o-bietole/