Recipe: Crepes with artichokes and parsley
The 12 first courses lunch
March 17, 2011
Your guests have already tasted the first pasta, it's time to serve the next courses, kept warm in the oven. Start with the most delicate ones, such as these crepes with artichokes, mascarpone and parsley.
This is a recipe from the 12 first courses lunch, so the doses are for small samples. Keep that in mind if you are considering only one first course.
Crepes with artichokes and parsley
Ingredients
4 crepes
3 artichoke hearts
2 tbsp mascarpone
2 sprigs parsley
1 clove garlic
2 tbsp Parmesan cheese, grated
butter
 Directions
Cut artichoke hearts into quarters and cook them with little water until tender.
Blend into a puree with the garlic, then put in the crepes with mascarpone cheese and chopped parsley.
 Roll up the crepes and place in a baking pan. Sprinkle with Parmesan and butter, then cover and bake in preheated oven for about ten minutes.
A tip:
Use your own crepe recipe or look at the Crepes Dough recipe on Il Meglio in Cucina - Best Cuisine. You will find the doses for 8 crepes, 4 for this recipe and 4 for the Crepes Pie with Pancetta and Rosemary.
One year ago: Rolled Sandwich with Russian Salad
Three years ago: Young plants: Mirtle
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