Crespelle with artichokes

Ingredients

• 350 gplain flour
• 600 mlmilk
• 7eggs
• 1 tablespoonextra-virgin olive oil
• to tastesalt
• 10artichokes
• 2buffalo mozzarella
• 150 gPrague ham
• 1 clovegarlic
• 1 smallonion
• 1 small bunchparsley
• ½ glass (amount unspecified)dry white wine
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• 500 gbéchamel sauce
• 50 ggrated Parmesan

Instructions

1. 1

   Mix the batter

   Whisk the eggs, flour, milk, oil and salt together to make the pancake batter.

2. 2

   Chill the batter

   Beat the mixture with a whisk, then leave it to rest in the fridge for about 2 hours.

3. 3

   Cook the pancakes

   Heat a non-stick frying pan, melt a small knob of butter in it and cook the crespelle on both sides, using all the batter.

4. 4

   Trim the artichokes

   Remove the tougher outer leaves and tips from the artichokes, then scoop out the fuzzy centre.

5. 5

   Keep them pale

   As you prepare them, place the artichokes in water acidulated with lemon to help prevent discolouration.

6. 6

   Slice and sauté

   Cut the artichokes into thin slices and sauté them in a pan with 2 tablespoons of oil, the garlic clove, chopped small onion and chopped parsley.

7. 7

   Cook the filling

   Cover the pan and cook the artichokes. Halfway through, pour in the white wine and let it evaporate, season with salt and pepper, then cook until tender.

8. 8

   Fill each pancake

   Place a slice of Prague ham, a piece of mozzarella and a spoonful of artichokes on each crespella.

9. 9

   Fold and arrange

   Fold each crespella into a parcel, or shape it as you prefer, and arrange them in a buttered ovenproof dish.

10. 10

    Bake until golden

    Cover with béchamel and sprinkle with Parmesan. Bake at 180°C for 20 minutes, until browned, then serve.

What are crespelle with artichokes?

Crespelle are thin Italian pancakes, often used much like pasta sheets in baked dishes. Here they are filled, folded and baked beneath a creamy sauce.

The combination of artichokes, buffalo mozzarella and Prague ham makes this version savoury and substantial. A short rest for the batter and a gentle bake help the pancakes stay tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 535 calories, 28g protein, 52g carbs, 24g fat.

The flour and milk provide most of the carbohydrates, while the mozzarella, béchamel and Parmesan contribute much of the fat and saturated fat. Eggs, cheese and ham supply protein; serve a crespella portion with a generous green salad or vegetables for a more balanced plate.

A smooth, rested batter

Mixing: Whisk the flour, eggs, milk, oil and salt until the batter is smooth, scraping the bowl if flour clings to its sides.

Resting: The recipe calls for about 2 hours in the fridge. This gives the flour time to absorb the liquid and makes the batter easier to spread thinly.

Preparing the artichokes

Trimming: Remove the tough leaves and tips, then clear away the fuzzy inner choke. Keep the prepared artichokes in lemon water while you work so they are less likely to darken.

Slicing: Thin, even slices cook more readily and are easier to portion across the pancakes. Cook them covered until tender, adding the wine halfway through as directed.

Cooking thin crespelle

Heat the non-stick pan before adding batter, and use only enough to coat the base in a fine layer. A small knob of butter is specified for frying each batch, although it is not listed in the ingredient quantities.

Turn each pancake when its surface looks set and the underside has taken on a little colour. Keep the cooked crespelle soft rather than crisp; they need to fold around the filling.

Folding and filling

Mozzarella: Cut or tear it into pieces small enough to distribute across the pancakes. If it seems particularly wet, let excess liquid drain before filling.

Folding: Add the ham, mozzarella and artichokes, then fold each crespella into a parcel or another shape that fits the dish. Arrange them snugly so they stay folded during baking.

The béchamel topping

Spread the béchamel over the filled pancakes and finish with the grated Parmesan. The sauce protects the thin crespelle from drying out while the cheese adds a browned top.

Bake at 180°C for 20 minutes. The dish is ready when the top is browned and the sauce is bubbling around the edges.

Serving the baked crespelle

Let the dish stand briefly after baking so the sauce settles and the parcels are easier to lift. Serve it with a crisp green salad or simply dressed vegetables to balance the rich filling.

The recipe makes 8 servings, so it works well as a shared main course. If preparing it ahead, keep the baked dish covered and reheat it until hot throughout.

Recipe notes & tips

• Keep the artichokes in lemon water while trimming the rest.
• Use a non-stick pan and a thin layer of batter for flexible crespelle.
• Rest the batter in the fridge for about 2 hours as directed.
• Cut the mozzarella into small pieces so it is easy to distribute.
• Arrange the folded pancakes close together in the ovenproof dish.
• Allow the baked dish to settle briefly before serving.

Variations

• Add fresh herbs: Stir extra chopped parsley into the artichokes before filling.
• Use another ham: Replace Prague ham with thinly sliced cooked ham.
• Add black pepper: Grind a little over the filling before folding the crespelle.
• Make smaller parcels: Use less filling in each pancake and arrange more pieces in the dish.
• Serve with greens: Pair the baked crespelle with a crisp salad for freshness.

Common mistakes to avoid

• Skipping the batter rest: The pancakes may be harder to spread thinly; chill the batter for about 2 hours.
• Leaving the choke in: The fuzzy centre is unpleasant to eat; remove it when trimming each artichoke.
• Letting trimmed artichokes darken: Place them in lemon water as you prepare them.
• Overfilling the crespelle: Too much filling makes folding difficult; use just a slice of ham, a piece of mozzarella and a spoonful of artichokes.
• Baking for too long: The pancakes can dry out; bake at 180°C for 20 minutes as directed.

How to store

Keep leftovers covered in the fridge and eat within 2–3 days. Reheat in an ovenproof dish until hot throughout; add a little cover over the dish if the top is browning too quickly.

Frequently asked questions