Crepes:
In a large bowl combine flour, eggs, milk and salt. Let mixture sit at room temperature for 10–15 minutes. Lightly grease a 6-inch non-stick pan by dipping the corner of a paper towel in oil then spreading it over the pan. Over medium to medium-high heat, pour approximately ¼ cup of mixture into the pan, ensure the mixture spreads evenly over the whole surface. Grill 40–50 seconds then flip and grill 5 –10 seconds more or until crepe is fully cooked. Remove from pan and set aside.
Filling:
Over high heat, bring water to boil and add salt and rice. Reduce heat and cover, simmer for 25 minutes. Stir in chard and potato and cover, cooking until all liquid is absorbed. Remove from heat and cool. Once the filling has cooled, mix in ¾ of the cheese. Heat oven to 400° and lightly grease a glass baking dish. Scoop 2-3 tbsp of the filling into centre of each crepe and roll. Place filled crepes in baking dish and sprinkle with remaining cheese. Bake for 25 minutes.
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Directions
Crepes:
In a large bowl combine flour, eggs, milk and salt. Let mixture sit at room temperature for 10–15 minutes. Lightly grease a 6-inch non-stick pan by dipping the corner of a paper towel in oil then spreading it over the pan. Over medium to medium-high heat, pour approximately ¼ cup of mixture into the pan, ensure the mixture spreads evenly over the whole surface. Grill 40–50 seconds then flip and grill 5 –10 seconds more or until crepe is fully cooked. Remove from pan and set aside.
Filling:
Over high heat, bring water to boil and add salt and rice. Reduce heat and cover, simmer for 25 minutes. Stir in chard and potato and cover, cooking until all liquid is absorbed. Remove from heat and cool. Once the filling has cooled, mix in ¾ of the cheese. Heat oven to 400° and lightly grease a glass baking dish. Scoop 2-3 tbsp of the filling into centre of each crepe and roll. Place filled crepes in baking dish and sprinkle with remaining cheese. Bake for 25 minutes.
