Crepes with chard & pecans

chard crepes Oh, chard, is there any nut you don’t taste good with? Chard and pecans are lovely together, both have their own special blend of earthy brightness. The fresh ricotta and mozzarella add a creamy texture, the peas add a sweet little bite, and the pecans add crunch. I made this using cheater’s chickpea crepes, but you could use ordinary old crepes as well. Or even lasagna noodles, layered on top of each other, with the sauce all through rather than added at the end. If you do use the chickpea flour crepes, don’t worry if they tear or fall apart a bit. The filling will hold them together, and they’ll look fine in the end, with delicious sauce to cover any holes.


Here’s Elmore James’s Rollin and Tumblin, which was in my head while I rolled the crepes, and which blows me away every time I hear it. It really is phenomenal. One of my favorites.
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