Swiss Chard is one of the first things to be harvested from our gardens. It�s a lovely cool weather crop that is full of vitamin A and Vitamin C — and it somehow manages to come back every year just when we need it to!
“I suffer from a bizarre condition: A�I (generally, with few exceptions) don’t enjoy sweet breakfast foods… or eggs. Enter crepes. Stuff them with whatever you choose, but this combo of earthy swiss chard and tangy chevre has become a favorite of mine. A�Not a fan of chard? A�Try spinach. A�Not feeling chevre? A�Sub your favorite Ontario artisan cheese. A�The world is your oyster when you master making a good crepe.”
Recipe: Savoury Crepes
You can make these sweet by adding a tablespoon of sugar, honey or maple syrup!
- 1 cup all-purpose flour
- 1/4 teaspoon coarse salt
- 1 1/2 cups Sheldon Creek Dairy milk
- 4 large Ontario eggs
- 3 tablespoons unsalted Stirling Creamery butter, melted
- In a blender, combine flour, salt, milk, eggs, and butter. Using a blender ensures a smooth crepe batter — but you can also shake it all up in a mason jar.
- Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
- Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
- Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)
- To stuff crepes, spread 2-3 tablespoons of desired stuffing over half the crepe. A�Fold in half, and in half again until you have a ‘wedge’ shape. A�Return to pan to reheat.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4
Recipe: Chard & Chevre Stuffing
Summary: This is a great stuffing for crepes, but also works fabulously in ravioli
- 1 bunch Ontario Swiss or Rainbow Chard
- 1 cup Ontario Chevre
- 1/2 cup Ontario Onions or Leeks
- 2 cloves Ontario garlic, sliced
- 1 tbsp Ontario butter
- 1/2 tsp nutmeg
- Salt & Pepper to Taste
- Saute onions and garlic on low heat with butter.
- Meanwhile, dice chard steams into 1cm pieces and shred leaves into bite sized pieces.
- Once onions are soft and golden, add chard stems. Saute until softened.
- Add chard leaves, nutmeg, salt and pepper. Saute until wilted.
- Remove from heat, add crumbled chevre.
Preparation time: 2 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!