Crepes of Artichokes and Leeks

Servings: 8
Prep time: 30
Cooking time: 30
  1. Mix in a bowl the buckwheat flour, rice flour, eggs, salt and 500 ml of water, obtaining a soft batter. Let it stand.
  2. Peel carefully the artichokes, cut into thin slices and place them immediately in water acidulated with lemon juice to prevent blackening.
  3. Reduce the white part of the leek into julienne strips and sauté gently in a pan with olive oil for a few minutes until the vegetables are tender. At this point, remove from heat and immediately add the ricotta mixing it well, pepper and keep warm.
  4. Heat a heavy-bottomed pan, with a diameter of about 22 cm, slightly oiled, then, a bit at a time, cook the briefly stirred batter, obtaining 8 crepes.
  5. Spread the filling on the crepes spreaded out on a work surface, roll them up and put them to warm in the oven at 180 degrees for 5 minutes. Serve the crepes, whole or cut into small slices, as appetizer or a small main course.