Canelones de verdura (Argentinian-style chard cannelloni)

For the crepes:
Eggs, 2
Milk (1%), 2 cups
Butter, 2 tbsp
Flour, 1 cup
For the filling:
Ricotta cheese, part skim: 2 pounds
Swiss chard, 2 pounds
Salt, to taste
For the sauce:
Canned tomatoes, 1 large can
Garlic, 5 cloves
Olive oil, 1 tbsp
Grated cheese, 0.5 cup

Mix the ingredients for the crepes (including 1.5 tbsp melted butter) with a whisker until there are no lumps of flour. Let it sit for 10/15 min. Make crepes on a non-stick small frying pan (use remaining butter to butter the pan every 4 or 5 crepes).
Steam the chard until fully cooked. Drain and chop finely.
Mix the chard with the ricotta and add some salt.
Saute the onions in the olive oil, add the tomatoes. If using whole or diced tomatoes, process with a stick blender. Cook for 5 minutes.
Put some of the tomato sauce at the bottom of each pan.
Put a heaping spoonful of the filling in each crepe and roll.
Put more sauce on top.
Sprinkle grated cheese.
Place in the oven at 375° for 15/20 minutes.

Replacements:
* Use homemade ricotta instead of store-bought ricotta! (much yummier!)
* For healthier crepes: use olive oil, whole wheat flour, and egg beaters
* Use spinach instead of chard

Serving Size: Makes 24 canelones (normal serving size: 2 or 3 cannelloni)

Number of Servings: 24

Recipe submitted by SparkPeople user EUGESPARK.