CREPES with ARTICHOKES, béchamel and pancetta, a simple and tasty first course to make quickly, ideal for Sunday lunch — a very flavorful spring recipe.
I wanted a Sunday first course that was creamy, tasty and different from the usual 😍 and that’s how these crepes with artichokes, béchamel and pancetta were born — they went straight into my favorite recipes!
The artichoke crepes are one of those dishes that immediately give a “wow effect” but are actually very simple to prepare. Soft crepes wrap a creamy filling of artichokes and béchamel, while the pancetta adds a savory note that makes everything even more irresistible.
These crepes with artichokes are perfect because they combine taste, simplicity and seasonality. Ideal for Sunday lunch or when you want to surprise without spending hours in the kitchen.
Join me in the kitchen today — we’re making crepes with artichokes, béchamel and pancetta.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Cooking time: 50 Minutes
- Portions: 6 pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Autumn
Ingredients
- 2 eggs
- 1 cup milk
- 3/4 cup flour (soft/pastry flour, the one you usually use)
- 1 1/2 tbsp butter (melted)
- 1 pinch salt
- 4 artichokes
- 1 clove garlic
- 2 tbsp extra-virgin olive oil
- 3.5 oz ricotta
- 1/2 cup grated Parmesan
- 6 slices pancetta (flat)
- chopped parsley
- salt
- pepper
- 2 tbsp butter
- 4 tbsp flour (soft/pastry flour, the one you usually use)
- 1 1/4 cup milk
- salt
- nutmeg
Steps
Whisk the eggs with the milk and salt. Add the flour and mix until you obtain a smooth batter, stir in the melted butter and let rest for 20 minutes.
Cook the crepes in a nonstick pan (about 1 ladleful at a time), turning them on both sides.
Clean the artichokes by removing the tough leaves and the inner choke. Slice them thinly and place them in water with lemon.
In a pan, sauté the garlic in the oil, add the artichokes and cook for 10–15 minutes until tender. Season with salt and pepper and add parsley.
Mix the artichokes with the ricotta and half of the Parmesan.
Melt the butter, add the flour and stir, pour in the milk little by little. Cook until you obtain a smooth cream. Add a pinch of salt and nutmeg.
Fill each crepe with the artichoke mixture. Roll up and wrap with a slice or two of pancetta. Arrange in a baking dish. Cover with béchamel and the remaining Parmesan.
Bake at 356°F for about 20 minutes (until golden).
Bon appétit
If you like the recipe, click the stars at the bottom of the article. THANK YOU!
CREPES with ARTICHOKES, béchamel and pancetta
Useful tips for perfect results:
Cook the artichokes well to make them soft and flavorful
Do not make the crepe batter too runny to avoid tearing
Use a thick béchamel for a creamier result
Gratin in the oven for an irresistible golden surface
Prepare them in advance and bake them at the last moment
You can add speck or cooked ham for a richer version.
Also great with a crunchier gratin (add breadcrumbs).
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FAQ CREPES with ARTICHOKES, béchamel and pancetta
Can I prepare the crepes with artichokes, béchamel and pancetta in advance?
Yes, you can assemble them ahead of time and bake them when ready to serve.
Can they be frozen?
Yes, better if already cooked and portioned.
Can I replace the pancetta?
Of course — with speck, ham or a vegetarian version.
Does the béchamel need to be homemade?
Homemade is better, but store-bought is fine to speed things up.
What type of artichokes should I use?
Either fresh or frozen, as long as they are well cleaned and tender.
