Crepes filled with artichokes and sausage

Here is an Italian recipe for crepes filled with artichokes and sausage. Except for regional or personal discrepancies, it should be very similar to classic preparations.

Ingredients

• For the crepes:

  • 100 g of all-purpose flour
  • 2 eggs
  • 250 ml of milk
  • A pinch of salt

• For the filling:

  • 300 g of cleaned artichokes
  • 200 g of sausage
  • 1 clove of garlic
  • Extra virgin olive oil as needed
  • Salt and pepper as needed
  • Chopped parsley (optional)

• For the béchamel sauce:

  • 500 ml of milk
  • 50 g of all-purpose flour
  • 50 g of butter
  • Nutmeg as needed
  • Salt as needed

Preparation

1. Start by preparing the crepes by mixing the flour, eggs, milk, and a pinch of salt in a bowl until you obtain a smooth and lump-free batter. Let the batter rest for about 30 minutes.

2. In the meantime, clean the artichokes by removing the outer tougher leaves and thorns, then cut them into wedges and immerse them in lemon water to prevent them from blackening.

3. In a pan, sauté the garlic in extra virgin olive oil, add the sliced artichokes, and let them cook for about 10 minutes, seasoning with salt and pepper. If desired, you can add chopped parsley to further flavor the artichokes.

4. In another pan, cook the crumbled sausage until it is golden. Then, combine it with the artichokes and let the flavors meld together for a few minutes.

5. For the béchamel sauce, melt the butter in a pot, add the flour and stir quickly to avoid lump formation. Gradually pour in the hot milk, continuing to stir. Add a pinch of salt and nutmeg, and cook until the sauce thickens.

6. Prepare the crepes in a lightly greased non-stick pan, pouring a ladleful of batter and rotating the pan to evenly distribute the batter. Cook for a couple of minutes on each side.

7. Once the crepes and the filling are ready, fill each crepe with the artichoke and sausage mixture, then roll them up or fold them into a handkerchief shape.

8. Arrange the filled crepes in a baking dish, cover them with the béchamel sauce, and if desired, you can sprinkle with a bit of grated cheese.

9. Bake at 180 °C for about 20 minutes or until the surface is golden brown and crispy.

Curiosity

Crespelle are the Italian version of French crêpes and can be enjoyed in both sweet and savory versions. The combination of artichokes and sausage is much loved in Italy and often used for the fillings of baked pasta dishes or risottos.