Swiss Chard Crêpe Lasagne

Crack the eggs into a bowl & beat together using a fork.

Add in the flour, salt & vegetable oil.

Pour in the milk.

Mix well, it should not have any lumps.

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.

Rinse the Swiss Chard or Spinach leaves.

Cut along the edges of the stem with a knife, separating the leaves from the stem.

Roughly chop the leaves & discard of the stem.

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.

Heat the vegetable oil in a medium pot. When the oil is slightly hot, drop in the chopped Swiss Chard or Spinach.

Add in the salt & stir.

Cover & allow to wilt down. This should take about 3 minutes. Do not add any water.

Once it has wilted, turn off the heat & set aside.

Add the butter to a small pot/saucepan.

Allow the butter to melt on medium heat. Once the butter has melted, add in the flour.

Stir in the flour continuously so that it doesn’t burn.

Now begin adding a little milk at a time & stir as you go along.

It should form into a sauce.

Add salt to taste & pour the sauce over the cooked Swiss Chard or Spinach,

Stir well & set aside.

To a bowl, add the ketchup (tomato sauce) & the hot sauce.

Add in the parsley

Mix well & set aside.

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.

Keep the stove on medium heat & allow crêpe to cook for about a minute.

Using a spatula, gently flip the crêpe over after a minute & cook the other side for about 20-25 seconds.

Remove the crêpe from the pan & place in foil to keep them warm. Repeat this process until all the batter is used.

Grease the pan, tray or pot with cooking spray or a drizzle of oil.

Lay down one of the crêpes in the greased pan, tray or pot.

Spoon some of the Swiss Chard filling onto the crêpe.

Cover the filling with another crêpe.

Spread over some of the red sauce.

Place another crêpe over the red sauce.

Spoon more of the Swiss Chard filling,

Cover the filling with another crêpe.

Spread over more of the red sauce.

For the last crêpe which will be on the top, spread with some red sauce & top it off with some grated cheese.

Place into the oven & bake for 20 minutes at 180° Celsius.

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.

Slice it as you would a pie or a pizza.

Notice all the layers are the same as a lasagne only in this recipe crêpes were used instead of pasta.