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.
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.
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.
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.
4. Serve the crepes with plenty of warm béchamel sauce (see the gluten-free béchamel sauce recipe).
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).
Foodfulife 
How delicious! I used to grow borage and you just reminded me of it. I think I’ll pick up some seeds and grown it again. This is wonderful recipe Serena.
Hi darling! You know, I was thinking the same a few days ago! I must have some seeds somewhere, I really want to plant it again. Thank you so much Seana!
Mystery solved… 🙂
Love the idea of the Borage and spinach together. And the buckwheat crepes look wonderful!
Thank you!!! So glad you like it! 🙂
These look delicious, I’ve never heard of borage before. I was so curious I just looked it up on the Internet. Beautiful pics!
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! 🙂
Sounds delicious!
I love stuffed crepes like this! You have captured these perfectly – just looking at the images makes me want to eat them.
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 🙂
Very springy 😉
Thank you so much Maiu!!!
What a lovely idea for a healthy delicious meal Serena! Wonderful!
Thank you darling! It was really tasty…
Hi Serena, this sounds like a recipe I have to try. And your pics look just awesome. Congratulations. And thanks for sharing.
Hi Cecilia! Thank you so much! I am so glad that you like my recipe.
such a healthy filling and a different twist on traditional sweet crepes!
Thank you so much, Kelsey!! This is my kind of comfort food! 😉
I made your divine combined recipe & loved every bite! My husband Peter agreed with me! xxxxx
I am so glad! :-)))
yayy! It was superb! x
yuuummm
🙂