Crepes With Swiss Chard, Grana Padano, Fresh Tomato and Basil

1/2 pound Swiss chard
6 ounces fresh ricotta cheese
2 egg yolks
Grana Padano cheese, to taste
Pinch of salt, pepper and nutmeg
8 crepes
2 medium-size-tomatoes
8 fresh basil leaves
Extra virgin olive oil
Cook Swiss chard in salted water until tender, then drain, pat dry and chop. Mix chard with ricotta, egg yolks, handful grated Grana Padano, salt, pepper and nutmeg. Blend well. Spread mixture onto crepes. Close like a small bag and place seam-side down in buttered oven-proof dish. Sprinkle crepes with more grated Grana Padano and bake in oven at 350 degrees about 15 minutes. Place tomatoes into boiling water a few seconds. Drain, peel, remove seeds and dice pulp. To serve, place tablespoon diced tomato on plate. Put one crepe on top of another and sprinkle with pieces of two basil leaves. Top with drizzle of oil and serve immediately. Makes 4 servings.