Recipe for crepes with Swiss chard, mushrooms, ham, and cheese – The Boston Globe

Makes 14 crepes or enough to serve 6

Savory crepes are a great way to turn ordinary ingredients into an elegant meal. They are traditionally made in a pan that resembles a skillet with low sides, and can also be made in a regular nonstick skillet. The size of the pan will determine the size of the rounds because the thin batter will spread to cover the bottom. Use the batter immediately or let it rest in the refrigerator for a few hours or overnight for more supple crepes. It may take a few tries to get the hang of coating the pan and finding the right level of heat.


2 cups whole milk
3 eggs
1 tablespoon olive oil
2 cups flour
½ teaspoon salt
Canola oil (for the pan), if needed

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1. In a blender, work the milk, eggs, olive oil, flour, and salt for 1 minute, or until smooth.

2. Have on hand a large dinner plate. Heat an 8-inch nonstick skillet over medium-high heat. (If you do not have a nonstick pan, brush pan with canola oil.)

3. Lift and hold the skillet with one hand. Working quickly with a ladle in the other hand, scoop ¼ cup of batter and pour into upper edge of skillet. Immediately rotate skillet all around to allow a thin film of batter to coat bottom. Return the skillet to the burner and watch for edges of the crepe to begin to curl and turn brown. Turn crepe over when the bottom is golden. Cook for 30 seconds more or until spots on the bottom turn brown. Stack finished crepes on a plate (you should have 14).


Butter (for the pan)
2 tablespoons olive oil
1 clove garlic, crushed
2 bunches Swiss chard, stemmed, leaves halved and cut into 1-inch strips
1 tablespoon water, or more if needed
3 tablespoons butter
Salt and pepper, to taste
10 ounces baby portobello mushrooms, sliced
8 ounces shredded Swiss or fontina cheese
7 large slices baked ham, halved

1. Set the oven at 350 degrees. Very lightly butter2 large rimmed baking sheets.

2. In a large skillet over medium-high heat, heat olive oil. Add the garlic and cook 1 minute. Add the chard, cover the pan, and cook for 5 minutes. Add water if pan seems dry. Remove from the heat and drain the liquid from the pan. To the chard, add 1 tablespoon of the butter, salt, and pepper. Transfer to a bowl.

3. Wipe out the skillet and return to medium-high heat. Add the remaining 2 tablespoons butter, the mushrooms, and salt. Cook, stirring occasionally, for 3 minutes, or until they release their liquid. Turn up the heat and cook, stirring, until the liquid evaporates. Add the mushrooms to the chard.

4. On the baking sheets, set 2 crepes in a row.Sprinkle with cheese, 1 piece of ham, and a spoonful of the chard mixture. Bake for 5 minutes or until the cheese melts. Fold the crepes in half. Fill and bake remaining crepes until they are all folded.

Elizabeth Mindreau