The CREPES WITH RICOTTA, ROBIOLA AND ARTICHOKES are an elegant, creamy first course, perfect for highlighting the delicate flavors of spring cuisine. The thin, soft crepes wrap a rich, velvety filling where the sweetness of the ricotta blends with the slightly tangy creaminess of the robiola, creating a harmonious and refined balance.
The artichokes, the protagonists of the recipe, add a fresh and slightly bitter note that perfectly balances the creaminess of the cheeses, making the dish flavorful but never heavy. Everything is often completed with a light layer of béchamel and a sprinkle of Parmesan, which in the oven creates a golden, irresistible crust.
Ideal for a family lunch or a special occasion, these crepes offer a refined alternative to classic baked first courses, bringing a mix of textures and delicate flavors to the table that will captivate at the first bite.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 35 Minutes
- Portions: 10 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients
- 2 eggs
- 1 1/4 cups all-purpose flour
- 1 1/2 cups milk
- to taste salt
- to taste butter (for the pan)
- 1 cup whole-milk ricotta (drained)
- 3.5 oz robiola
- 2 artichokes
- 1.5 oz Parmesan
- 0.7 oz Pecorino Romano
- to taste extra virgin olive oil
- Half glass white wine
- to taste salt
- black pepper
- 6.8 fl oz milk
- 1 1/2 tbsp butter
- 2 1/2 tbsp all-purpose flour
- to taste salt
- to taste nutmeg
Tools
- 2 Frying pans
- 2 Saucepan(s)
- 1 Whisk
- 1 Blender/Food processor
- 1 Baking dish
- 1 Bowl
Steps
Whisk the eggs with a hand whisk and add the milk and a pinch of salt, continuing to whisk.
Sift the flour and gradually add it to the egg-and-milk mixture, stirring with the whisk to avoid lumps. If lumps form, strain the batter.
Stir until you obtain a smooth, fluid batter.
Let the batter rest for 10 minutes.Heat and lightly butter a 7-inch non-stick skillet. Pour half a ladleful of batter and tilt and rotate the pan to spread it evenly.
Cook for about 20 seconds over medium-low heat.
Use a spatula to flip the crepe and continue cooking on the other side. It should be slightly golden.
Heat the milk with a pinch of salt. Meanwhile, in a small saucepan melt the butter over low heat. Add the flour and, stirring with a whisk, toast it slightly. Add the hot milk, grate in some nutmeg and cook, stirring constantly, until the béchamel sauce has thickened.
Clean the artichokes by removing most of the stem, the tougher outer leaves and the tips.
Cut them in half and remove the inner choke. From each half, cut thin wedges and place them in water acidified with lemon juice. Heat a drizzle of oil in a pan.
Add the well-drained artichokes and cook for 10 minutes. Deglaze with the white wine and, once it has evaporated, season with salt and pepper and cook for another 5 minutes, adding a little water if needed. Let cool.Transfer the artichokes to the food processor and chop them finely.
In a bowl place the ricotta, robiola, artichoke cream, Parmesan, Pecorino, salt and pepper. Mix everything together.
Fill the crepes with the mixture. Transfer them to a buttered baking dish and cover with béchamel and a sprinkle of Parmesan.
Bake the crepes with ricotta, robiola and artichokes in a preheated conventional oven at 356°F for 25-30 minutes, switching the broiler on for the last 5 minutes to form a crust.
Remove from the oven and serve hot, garnishing with pan-sautéed artichoke wedges.
