Artichoke crepes

Few flavors that blend perfectly with each other: here are our artichoke crepes with smoked scamorza.

Artichoke crepes are a refined dish but at the same time relatively simple to prepare. The only difficulty, if we want to call it that, is cooking the crepes: don't be discouraged if the first one doesn't come out well, it's an unwritten rule that always applies with this preparation.

As for the filling, we used béchamel with artichokes and smoked provola . You can also use other types of cheese as long as they melt well during cooking. Furthermore, if you are not interested in keeping the recipe vegetarian , add a slice of ham to each crepe. You will feel how delicious it is.

How to prepare the recipe for artichoke crepes

1. First clean the artichokes . Follow our guide if you are not familiar and want to carry out the operation perfectly.
2. Once this is done, cook them in a pan together with the oil and the garlic clove, seasoning with salt and pepper. It will take about 15 minutes until they are tender. Finally, flavor with fresh chopped parsley.
3. While they are cooking, prepare the béchamel sauce . Melt the butter in a saucepan, add 50 g of flour and cook, stirring constantly with a wooden spoon, until it takes on a pleasant hazelnut colour.
4. Mixing with a whisk, slowly pour in 500 ml of milk. Season with nutmeg , add salt and cook, stirring often, until it thickens.
5. Now all that remains is to prepare the crepes . Break the eggs into a bowl and beat them with a whisk together with the milk. Then pour in the flour and a pinch of salt and mix well to remove the lumps.
6. Heat a non-stick pan and lightly butter it. Pour a ladle of batter and swirl the pan to obtain a thin and uniform thickness. Cook over medium heat until the edges begin to lift, then turn it over and continue cooking for another minute. As they are ready, stack them on a plate.
7. Now that all the ingredients are ready, let's see how to proceed. Set aside 4 generous spoonfuls of béchamel and 5-6 slices of artichokes. Then blend the remaining artichokes and bechamel and add the parmesan.
8. Place a generous spoonful of béchamel sauce with artichokes, a few cubes of scamorza cheese in the center of each crepe and close by folding in four .
9. Just dirty the bottom of a baking dish with the béchamel sauce kept aside, arrange the crepes and then a few more spoonfuls of béchamel sauce. Also distribute the artichokes that you kept aside, sprinkle with a little parmesan and grill at 200°C for 10 minutes. Serve hot.

If you are looking for another baked first course with artichokes, lasagna is the perfect recipe for you. They can be prepared in advance, just like crepes, and then baked just before sitting down at the table.

storage

The crepes can be kept in the refrigerator for 2-3 days, well covered in cling film. We recommend reheating them in the oven before serving.

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