2 Tablespoons butter
2 Tablespoons flour
1 1/4 cups milk
1/4 teaspoon salt, or to taste
Curry powder, to taste (I used a curry powder that I like from the bulk section of our local coop.)
In a pot, over medium-low heat, melt the butter and then add the flour. Stir constantly and wait for butter to turn golden, but not brown. Should take about 2-3 minutes.
Add a very small amount of milk at a time, whisking well so that no lumps form. Continue adding milk in a very slow stream and whisking constantly.
Return sauce to a boil and then reduce heat and continue to cook for about two minutes, stirring constantly. Add salt and curry powder to taste.
Wash and dry the chard and remove chard leaves from stems, reserving the stems for a later dish or broth. Roughly chop the chard leaves. Add to pot containing the sauce, along with cooked chickpeas. I didn’t measure these quantities; just add however much of the two you like. Return pan to medium heat and cook, stirring occasionally, just until chard is cooked.
Here you can use your favorite crepe batter recipe or look one up online or in a cookbook. I used a recipe from the cookbook Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman.
I cooked my crepes in a cast-iron pan and they came out perfectly.
I filled the crepes with the chard, chickpea, and curry sauce mixture and then added some on top.