Per la ricetta originale Crepes ai carciofi, vedi qui.
Good morning everyone. Today is a beautiful sunny day and Christmas is so near. I have been having a wonderful time preparing some things which have given me great satisfaction and which I hope to share with you in the following days. It is not very easy to find chives here in my neck of the woods and particularly in this period so, when I found some in the supermarket the other day, I immediately purchased them because I wanted to make crepes but wanted to make them in a pouch presentation. Therefore, my first course yesterday was:
Crepes with artichokes
The first step is to prepare the crepes.
Place the sifted flour with the salt and the milk in a large, deep bowl. Stir the batter until smooth, velvety and without lumps.
In another bowl, beat the eggs well with a fork, then add them to the batter and continue mixing while adding the melted butter, cover the bowl with plastic wrap and refrigerate it for at least 30 minutes to rest.Heat a non-stick pan, add a small amount of butter to grease the bottom of the pan, add just enough batter with a ladle to coat the bottom, rotate the pan to distribute the batter all over the pan’s surface.
Cook the crepe for one minute moving the pan occasionally so the crepe does not stick; as soon as it is golden, turn it over and cook until golden on the other side as well. Remove the crepe from the pan and repeat these steps to make all the crepes until all of the batter has been used. Place the crepes one on top of the other on a plate.
Clean and wash the artichokes, cut them into slices and blanch them in boiling water. Sauté a clove of garlic in a saucepan and cook the artichokes. Season to taste with salt, add parsley and some water. Cook until the artichokes are tender.
In another saucepan, sauté the garlic with some olive oil. Add the ground meat, the salt and cook for a few minutes.
Prepare the béchamel sauce.
Chop some of the artichokes together with 2 tablespoons of béchamel sauce and set aside.
Prepare the crepe filling with an immersion blender. Chop the artichokes and the ham and place them in a container with the ground meat, the Parmesan cheese and two tablespoons of béchamel sauce, blend well.
Place a tablespoon of filling in the center of each crepe. Close the crepe as you prefer, in a fan or in a pouch. Since I had the chives, I closed some of them into a pouch.
Grease an oven dish with some butter and place the crepes inside. I added some béchamel sauce to the pouch ones and for those closed into a fan, I added the artichoke and béchamel mixture set aside earlier. Sprinkle with grated cheese and bake in a preheated oven at 180 degrees Celsius for 25 to 30 minutes until golden.
Plate and serve, garnish the crepes closed into a pouch with the artichoke béchamel sauce.