Artichoke Crepes

Here’s how to prepare delicious crepes with an artichoke filling, which will let you discover the harmony of flavors typical of French cuisine with a touch of Italian flair.

Ingredients

• For the crepes:

  • 125 g flour
  • 250 ml milk
  • 2 eggs
  • A pinch of salt
  • Butter for cooking

• For the filling:

  • 4 artichokes
  • 1 garlic clove
  • Parsley to taste
  • Lemon juice
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Grated Parmesan, to taste

Preparation

1. Start by preparing the crepes. In a bowl, sift the flour and add the salt. In another bowl, beat the eggs and gradually add the milk. Pour this mixture into the flour, stirring to avoid lumps, until you obtain a smooth batter. Let it rest for about 30 minutes.

2. Clean the artichokes by removing the tougher, spiny outer leaves, cut off the tips, and immerse them in water with lemon juice to prevent browning.

3. Slice the artichokes into thin wedges and cook them in a pan with the oil, chopped garlic, salt, and pepper. Add a little water if necessary and cook until the artichokes are tender. At the end of cooking, add the chopped parsley and mix well.

4. Heat a non-stick pan and melt a small piece of butter. Pour in a ladle of batter and tilt the pan to spread it evenly. Cook for about 1 minute per side, until the crepe is golden. Repeat with the remaining batter.

5. Fill each crepe with the artichokes, sprinkle with grated Parmesan, and roll them up or fold into quarters.

6. Serve the artichoke crepes hot, accompanied if desired by an extra dusting of Parmesan or a light cheese sauce.

Fun Fact

Crepes are a versatile dish from French tradition and lend themselves to overturning every common culinary predisposition when filled with ingredients typical of other cuisines, as in this case, with Italian-style artichokes.