TO MAKE 4 CREPES, prepare 4 Chickpea Crepes (get the recipe here). Set aside. Toast 1⁄4 cup pine nuts in a small skillet over medium heat, stirring frequently, around 3 minutes; set aside. Roughly chop 1 large bunch of Swiss chard with the thick stems removed. Chop 1 small yellow onion, heat 2 tablespoons olive oil in a large skillet over medium heat, add the onion, and sauté until soft, about 8 minutes. Add the chard and cook until soft. Stir in 1⁄4 cup golden raisins, the pine nuts, a pinch of cinnamon, and salt and pepper to taste. Fill the center of each crepe with 1⁄4 of the chard mixture, roll up, and eat.