Savory Crépes with Artichoke and Pecorino Brigante



INGREDIENTS (serves 4):

For the crêpes:
2 eggs
2 cups of durum wheat flour
2 cups of milk

For the filling:
6 artichokes
500g/17.6oz béchamel sauce
Chopped parsley
Extra virgin olive oil
300g/10.5oz Pecorino Brigante

For the crêpes:
Crack the eggs into a large bowl and beat with a fork. Add the milk and a pinch of salt, then mix well. Add the flour, then mix well, using a whisk to avoid lumps. When the mixture is smooth and velvety, grease a non-stick crêpe pan (or non-stick skillet) with a little oil and heat. When hot, pour a ladleful of batter into the center. To spread the batter evenly in the pan, use a crêpe spreader or tilt and roll the pan to distribute the batter evenly over the surface. Cook the crêpes for about a minute over medium to low heat, shaking the pan from time to time to stop the batter from sticking to the bottom. When the edges have browned and pulled away from the pan slightly, flip using a cake slice to cook the other side. Slide the crêpe onto a plate. Repeat to make 16 crêpes measuring 20cm/8in in diameter.

For the filling:
Clean the artichokes, removing the hardest stalks and spines, the hardest outer leaves, the tips and the choke in the center. Chop each artichoke into very small chunks, placing them one by one into a bowl of water and lemon juice so they won’t turn black. Place the drained artichokes into a casserole dish with the garlic and parsley then add the oil, seasoning with a pinch of salt. Pour over 2dl/0.5 cup of water, cover and cook over a moderate heat for around 15 minutes. Chop the Brigante cheese into cubes.

For the béchamel:
Heat the milk in a small saucepan. In a non-stick saucepan, melt the butter over low heat and gradually add the flour, stirring with a wooden spoon to avoid lumps. Slowly add the warm milk and cook over moderate heat, stirring well until the sauce comes to a boil.

Lay the crêpes out and place two level tablespoons of artichoke in the center of each one, then add a tablespoon of cubed Brigante cheese. Roll the crêpes and arrange them side by side in an oven-proof dish. Add the béchamel sauce and a few cubes of Brigante cheese, then sprinkle with chopped parsley. Bake at 180°C/356° F for around 20 minutes until cooked au gratin on the top.stampa


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