Do you have guests and don’t know what to prepare? Then these artichoke and walnut crêpes might be the right suggestion. I find them to be a truly inviting first course. Besides being tasty, they are also very easy to make, and if desired, they can be prepared in advance, frozen, and baked when needed. A recipe not to be missed! Come on, let’s see how to proceed together!
Other crêpe recipes you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 5 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Artichoke and Walnut Crêpes
With these quantities, you can fill 10 crêpes with a 20 cm diameter.
I want to point out that the preparation, resting, and cooking times indicated above also include those related to making the crêpes.
- 2 cups type 1 flour
- 2 cups milk
- 3 eggs (medium)
- 1 tablespoon extra virgin olive oil
- butter
- salt
- 1 lb artichoke hearts (frozen or fresh)
- 3 oz walnut kernels
- 1 clove garlic
- 1 bunch parsley
- béchamel
- 1.4 oz grated Grana Padano (or Parmesan)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Saucepan
- 1 Pan
- 1 Mixer
- 1 Bowl
- 1 Baking dish
Preparation of Artichoke and Walnut Crêpes
Prepare the crêpes by following the recipe described HERE.
Prepare béchamel with 1 1/4 cups of milk by following the recipe described HERE.
Boil the artichoke hearts in salted boiling water for 5 minutes, then drain and set aside. You can use either fresh or frozen artichoke hearts. The latter are certainly more convenient.
Meanwhile, peel the garlic, remove the central core, and finely chop it. Then sauté it in a few tablespoons of oil inside a large pan. If you don’t like it, you can keep the clove whole and remove it at the end of cooking. Let it sizzle for a few moments, then add the well-drained artichoke hearts.
Salt and pepper to taste, flavor with plenty of chopped parsley, and sauté everything for 5 minutes, stirring often.
Once cooked, place the artichokes in a mixer along with the walnuts and blend until a smooth mixture is obtained. Transfer it to a bowl, add 70 g of béchamel, and mix carefully. Adjust salt if necessary.
Spread a spoonful of artichoke mixture on each crêpe.
Then, fold the crêpe in half and then again in half to form a triangle.
Gradually place them inside a previously buttered baking dish, slightly overlapping each other.
Now spread the remaining béchamel on top and sprinkle the entire surface with grated cheese.
Bake the artichoke and walnut crêpes in a preheated static oven at 355°F for 20 minutes plus a few minutes on grill function until perfectly golden brown. Take them out, sprinkle with parsley, and serve immediately, very hot. Enjoy! Paola
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FAQ (Questions and Answers)
Can I prepare the crêpes in advance?
Of course. They can also be prepared the day before and stacked on top of each other because they do not stick together. They keep in the refrigerator covered with plastic wrap.
