Servings:
8
Prep time:
30
Cooking time:
30
INGREDIENTS
- - 200 g of buckwheat flour
- - 50 g of rice flour
- - 4 artichokes
- - 400 g ricotta
- - 2 eggs
- - 1 leek
- - 0.50 lemon juice
- - 3 tablespoons extra virgin olive oil
- - Salt
- - Pepper
INSTRUCTIONS
- Mix in a bowl the buckwheat flour, rice flour, eggs, salt and 500 ml of water, obtaining a soft batter. Let it stand.
- Peel carefully the artichokes, cut into thin slices and place them immediately in water acidulated with lemon juice to prevent blackening.
- 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.
- 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.
- 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.
