Crepes stuffed with artichokes
Instructions
Prepare the crèpes slamming eggs and stemperandovi in the flour, a pinch of salt and a tablespoon of oil, by diluting with sufficient milk to get a semi-liquid batter that spoon in crepiere cuocerete.
Take a gentle sauce with garlic and onion in a little oil and Braised artichoke hearts cleansed of hard leaves and cut into four, bathing them with white wine and insaporendoli with a pinch of thyme and 1 tablespoon chopped parsley.
When they are cooked, then plug in, sealing the crèpes edges with beaten egg.
Place dumplings on a baking sheet greased with butter, cover of bechamel, grated Parmesan and butter flakes.
Do Browning for 15 minutes at 180 degrees.
Ingredients and dosing for 4 persons
- 6 tender artichokes
- 6 tablespoons of flour
- 4 eggs
- Thyme
- Parsley
- Nutmeg
- 1 pack of béchamel sauce ready
- Garlic
- Onion
- Butter
- Grated parmesan cheese
- Olive oil extra virgin
- Salt
- 1 glass white wine