Crepes with Artichokes, the First Easter Dish

First of all, prepare the crepes: in a bowl pour 130 gr of flour, the eggs, a pinch of salt, 300 ml of milk and mix carefully so as to amalgamate all the ingredients, avoiding lumps. Pour a drizzle of extra virgin olive oil into a non-stick pan and once the oil has heated up pour a ladle of crepe batter into the pan and cook on both sides. Cook another crepe and continue until the mixture is used up.

Now focus on the filling of your crepes: after cleaning the leek, cut it into thin slices and cook it in a pan with a drizzle of oil. Now clean the artichokes, cut them thinly and, after leaving them for a few minutes to soak in water and lemon) pour them into the pan with the leek and let them cook for 15 minutes adding a pinch of salt and pepper.

In a bowl pour 500 ml of milk, 30 gr of butter, 30 gr of 00 flour, a pinch of nutmeg in a bowl and mix well so as to amalgamate all the ingredients well. Now take one crepe at a time and fill them with two tablespoons of artichoke filling. Close the crepes and place them on a baking tray covered with baking paper. Season the crepes with the freshly prepared béchamel sauce and bake at 200°C for about 15 minutes. Your crepes with artichokes are ready to be served!