For The Crepe/Blintz:

Whisk together the flour, baking powder, and salt.

In another bowl, whisk together the milk, egg, and oil.

Add the flour mixture into the milk mixture.

Whisk until smooth.

Allow batter to rest 20 minutes before making the crepes.

Lightly spray a 6” Teflon pan with nonstick spray.

Over medium heat, add 2 oz. of crepe batter and allow the batter to cover the entire surface area of the pan.

When the crepe has turned a light golden brown, remove from the pan and place on wax paper.

Repeat with remaining batter.

For The Filling:

Peel the potato and slice into 1/4-inch slices.

Place the potato slices in a small saucepot and submerge with water. Add the salt.

Bring to a simmer and cook until the potatoes are tender.

Strain the mixture and discard the water. Mash the potato with a fork. Set aside.

Remove the chard leaves from their stems.

Blanch the leaves in salted boiling water until tender, about 1 minute.

Drain the leaves from the water and squeeze out any excess water from the leaves.

In a sauté pan, cook the chard stems, onions,and garlic together until tender.

Add the chopped chard leaves. Continue to cook and stir for 1 minute. Allow the mixture to cool down.

Once cool, fold in the mashed potato. Season with the salt and pepper.

Stuff each crepe with 1/4 cup filling and roll into cylinders, tucking in the ends.

Place the rolled crepes in a baking dish that was coated with nonstick spray or margarine.

Re-heat in a 350°F oven for 10-12 minutes.