SWISS CHARD CRÊPE LASAGNE

---

This Recipe Serves 2-4

---

 

Swiss Chard Crêpe Lasagne is a combination of crepes that are stacked up like a lasagne, with a filling in between the crepes.

Spinach may be substituted for the Swiss Chard in this recipe or any other fillings that you prefer. I love this combination & it’s a perfect meal for those vegetarians or those whom are fasting – although I recommend ditching the eggs in the crepes if you want it to be 100% vegetarian.

This is a great way to eat up your veggies too & the kids will never be disappointed with this Swiss Chard Crêpe Lasagne.

Swiss Chard Crêpe Lasagne Ingredients:

For the Crêpes:

• 2 eggs
• 1 ½ cups milk
• 1 ½ cups flour
• ½ teaspoon salt
• 2 tablespoons vegetable oil + extra for cooking

For the Swiss Chard Filling:

• ½ teaspoon salt
• 300 grams Swiss Chard or Spinach
• 3 tablespoons vegetable oil
• ½ cup finely grated cheese

For the Béchamel sauce  (White sauce):

• 100 grams butter
• 2 tablespoons flour
• 1 ½ cups milk or fresh cream

For the Red sauce:

• ½ cup ketchup (tomato sauce)
• ½ cup hot sauce
• 1 teaspoon chopped parsley

Method:

Crêpes:

1. 1. Crack the eggs into a bowl & beat together using a fork.
   2. 
   3. 
   4. Add in the flour, salt & vegetable oil.
   5. 
   6. Pour in the milk.
   7. 
   8. Mix well, it should not have any lumps.
   9. 
   10. Empty the batter into a pewter or jar that will be able to easily pour out the batter. Now place it into the refrigerator for 1 hour or more. This is the key step to getting the perfect crêpes.
   11.  
   12. In the time being, continue with the other steps below.

Swiss Chard Filling :

1. 1. Rinse the Swiss Chard or Spinach leaves.
   2. 
   3. Cut along the edges of the stem with a knife, separating the leaves from the stem.
   4. 
   5. Roughly chop the leaves & discard of the stem.
   6. 
   7. Place all the chopped leaves into a bowl as you go along. Alternatively you can purchase the chopped Swiss Chard or Spinach sold at most grocers.
   8. 
   9. Heat the vegetable oil in a medium pot. When the oil is slightly hot, drop in the chopped Swiss Chard or Spinach.
   10. 
   11. Add in the salt & stir.
   12. 
   13. Cover & allow to wilt down. This should take about 3 minutes. Do not add any water.
   14. 
   15. Once it has wilted, turn off the heat & set aside.
   16. 

Béchamel sauce  (White sauce):

1. 1. Add the butter to a small pot/saucepan.
   2. 
   3. Allow the butter to melt on medium heat. Once the butter has melted, add in the flour.
   4. 
   5. Stir in the flour continuously so that it doesn’t burn.
   6. 
   7. Now begin adding a little milk at a time & stir as you go along.
   8. 
   9. It should form into a sauce.
   10. 
   11. Add salt to taste & pour the sauce over the cooked Swiss Chard or Spinach,
   12. 
   13. Stir well & set aside.
   14. 

Red sauce:

1. 1. To a bowl, add the ketchup (tomato sauce) & the hot sauce.
   2. 
   3. Add in the parsley
   4. 
   5. Mix well & set aside.
   6. 

Cooking the Crêpes:

1. 1. Now back to the batter that was refrigerated. Stir & get ready to make some crêpes.
   2. Using a paper towel, grease a medium-large non stick pan with vegetable oil. Once the oil is hot, pour a little batter in the center of the pan & roll your wrists rotating the pan so that the batter forms a lace like sheet.
   3. 
   4. Keep the stove on medium heat & allow crêpe to cook for about a minute.
   5. 
   6. Using a spatula, gently flip the crêpe over after a minute & cook the other side for about 20-25 seconds.
   7. 
   8. Remove the crêpe from the pan & place in foil to keep them warm. Repeat this process until all the batter is used.
   9. 
   10. Makes around 8 large crêpes.

Assembling the Swiss Chard Crêpe Lasagne:

1. 1. Use a round pot or baking tray the same size as the crêpes. It is better to use the spring cake pan if you have one as this lasagne can easily be removed.
   2. Grease the pan, tray or pot with cooking spray or a drizzle of oil.
   3. 
   4. Lay down one of the crêpes in the greased pan, tray or pot.
   5. 
   6. Spoon some of the Swiss Chard filling onto the crêpe.
   7. 
   8. Cover the filling with another crêpe.
   9. 
   10. Spread over some of the red sauce.
   11. 
   12. Place another crêpe over the red sauce.
   13. 
   14. Spoon more of the Swiss Chard filling,
   15. 
   16. Cover the filling with another crêpe.
   17. 
   18. Spread over more of the red sauce.
   19. 
   20. Continue the same process of layers until all of the filling & crêpes are used.
   21. For the last crêpe which will be on the top, spread with some red sauce & top it off with some grated cheese.
   22. 
   23. 
   24. 
   25. Place into the oven & bake for 20 minutes at 180° Celsius.
   26. 
   27. Carefully remove from the pot, pan or tray onto a plate or board. If you used a deep pot or pan then simply place a board over the top & flip the pot or pan upside down & then slide the Crêpe Lasagne onto a board or plate. If you used a spring cake tin then simply unlock the pan & slide out the edge of the pan.
   28. 
   29. Slice it as you would a pie or a pizza.
   30. 
   31. Notice all the layers are the same as a lasagne only in this recipe crêpes were used instead of pasta.
   32. 
   33. Serve & enjoy your Swiss Chard Crêpe Lasagne.