Chickpea-Swiss Chard Crepes (serves 2)
http://rebeccmeister.livejournal.com/765143.html

4 large leaves of swiss chard
1/2 tsp mustard oil (or vegetable oil)
1/2 tsp cumin seeds
-
1 C gram flour (chickpea flour)
1 1/4 C water
1/2 tsp ginger paste (if you're into that sort of stuff - I'm not and I don't include it)
1/2 tsp turmeric powder
1/8 tsp asafoetida
1/8 tsp baking powder (optional)
1 finely chopped chili, or some chili powder

Remove and discard swiss chard stems. Roll the leaves tightly, and chop them into fine shreds. Heat oil in a skillet and add the cumin seeds. When they start to sizzle, add the swiss chard and a touch of water and cook on medium heat until the swiss chard has wilted to half its original volume.

Put the cooked swiss chard and remaining ingredients in a mixing bowl and whisk until everything is combined. The batter should be a bit thinner than pancake batter, so it's pourable (about the same consistency as crepe batter, doncha know).

When cooking these, I'll first drizzle a bit of oil into my cast-iron skillet, then put about 1/2 C of batter in and swirl it around, and then I'll put a bit more oil on top of the crepe. Be warned that these like to stick, so it will take practice to figure out what works. At least the failed ones will still taste amazing. Cook until the batter sets on top, then flip over and cook a bit more.