Walnut Chard Crepes

Source: Mommy Logan

• 2 lbs swiss chard
• 1 lg onion, chopped
• 3 tbs butter
• 1 cup walnuts, coarsely chopped
• 6 oz cream cheese, diced
• 10-12 crepes (6-7" diameter), at room temp
• 1/2 tsp salt

Wash charge well and drain; cut out chard stems and coarsely chop. Thickly slice chard leaves. In a 5-6 quart kettle over medium-high heat, cook onion and chard stems in butter, stirring, until onion is soft, about 7 minutes.

Add leaves to kettle; cover and cook, stirring, until leaves are wilted, about 5 minutes longer. Add nuts and cream cheese; stir until cheese melts.

Spoon filling equally down center of each crepe; roll to enclose. Arrange crepes, seam side down in a 9 X 13 inch casserole. (can chill up to 24 hrs)

Bake, covered in 375 degree oven to heat through, about 20 minutes (35 minutes if cold). Sprinkle with Parmesan and bake 5 minutes longer. Serves 4-6.