Crêpes with artichokes and mozzarella

Ingredients

For 1 serving

• All-purpose flour35 g
• Eggs1
• Skim milk150 ml
• Artichokes2
• Light mozzarella60 g
• Parmigiano Reggiano10 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Parsley4 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: February – May

Method

1. Whisk the flour, the egg, about two thirds of the skimmed milk and a pinch of salt until the batter is smooth. Cook 2 thin crêpes in a non-stick pan lightly greased with oil over medium heat, 1 minute per side, until spotted golden.
2. Clean the artichokes: remove the tough outer leaves until you reach the pale ones, cut off the tips and the woody stalk, halve them, remove the inner choke and slice them thinly.
3. Preheat a conventional oven to 200 °C. Heat the remaining oil in a frying pan over medium heat with the crushed garlic, add the artichokes, a pinch of salt and a splash of water, cover and cook for 10 minutes, until tender; remove the garlic and stir in the chopped parsley.
4. Fill the crêpes with the artichokes and the well-drained light mozzarella, diced, roll them up and lay them in a small baking dish; pour over the remaining milk.
5. Sprinkle with grated Parmigiano Reggiano and bake for 15 minutes, until golden on top and the mozzarella is stringy.