Crepes With Swiss Chard And Borage Filling

This week I am sharing a recipe with some traditional Genoese flavours, adapted for you with the usual healthy twist. Perfect for the holiday season, these crepes with swiss chard and borage filling are light, packed with fibres, deliciously crispy on the outside and juicy on the inside. As a final touch, we are going to serve this dish with plenty of light béchamel sauce, an extra creamy and gluten-free parmesan-flavoured sauce perfect for this recipe.

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In this preparation I used borage because it is a popular ingredient in Genoese traditional recipes, however, if you have problems finding fresh borage you can replace it with spinach or chards.

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Crepes with swiss chard and borage filling

Serves 4-6

Ingredients

for the filling

500 g of Swiss chard

200 g of borage

150 g fresh ricotta

80 g of Parmesan Cheese

2 eggs

salt and pepper to taste

for the crepes

6 buckwheat crepes (see the buckwheat crepes recipe)

extra virgin olive oil

salt and pepper to taste

Method.

1. Put all the ingredients for the filling in a blender and then blend everything together until creamy.

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2. Fill 6 buckwheat crepes with the mixture, then place the crepes on a baking tray, previously lined with baking paper and greased with extra virgin olive oil.

3. Season the crepes with more extra virgin olive oil and bake at 180 ° C (356° F) for 25-30 minutes.

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4. Serve the crepes with plenty of warm béchamel sauce (see the gluten-free béchamel sauce recipe).

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Crepes con ripieno di bietole e borragine.

Ingredienti

Per 4-6 persone

Per il ripieno

500 g di bietole

200 g di borragine

150 g di ricotta

80 g di Parmigiano Reggiano

2 uova

Per le crepes

6 crepes di grano saraceno (guardate anche la ricetta delle crepes di grano saraceno)

olio extravergine d’oliva

sale e pepe q. b.

Preparazione.

1. Mettete tutti gli ingredienti (senza l’olio) in un mixer e amalgamate bene tutto fino ad ottenere un composto cremoso.

2. Riempite le crepes di grano saraceno con il ripieno, poi mettetele su una teglia ricoperta con carta da forno, unta con un po’ d’olio extra vergine d’oliva.

3. Condite anche le crepes con un po’ d’olio e infornate a 180° C per 25-30 minuti.

4. Servite le crepes con sopra la besciamella calda (guardate anche la ricetta della besciamella senza glutine).

25 thoughts on “Crepes With Swiss Chard And Borage Filling

    1. It is quite popular in Genoa, we make a few traditional dishes over here and you can find it in the local market. It has a cucumber-like flavour, very delicate though. It goes so well with chards and spinach! We make wonderful Pansotti with it, vegetable ravioli, so delicious! One day I’ll share the recipe!🙂

    1. Thank you so much, Thalia! I am glad that you like my photographs! :-)) It worked ok when I cut the crepe in half🙂 …Sometimes you just don’t know if the food is photogenic or not, until the very end of a recipe🙂 It’s what makes it fun, I suppose🙂

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