Buckwheat Crepes with artichokes and Parmigiano Reggiano PDO

Buckwheat Crepes with artichokes and Parmigiano Reggiano PDO: to be served in a mini version if you want a finger food for an aperitif or a delicious appetizer, or in normal size if you prefer to serve as a first course or, accompanied by a salad, as a main course. The crepes are made with buckwheat (so a gluten-free dish, also suitable for Celiacs), a cream with Parmigiano Reggiano 30 months, Crispy artichokes, eggs and chives. If you want to serve them as I did, for an appetizer, I suggest you make them small, approximately 8 cm in diameter, bend them still warm so they take the fold and stuff them so, leaving the filling in plain sight. If you prefer them to normal size, then fill them halfway and then ripiegatele twice on themselves, Finally, place them on a baking sheet and pour some more’ of Parmesan cream: put to bake in the oven for 10 minutes and serve immediately!

Makes about 22 mini cracks or 10 normal:

for crepes

• 200 grams of buckwheat flour
• 500 ml whole milk
• salt and pepper
• 2 whole eggs

for Parmigiano Reggiano cream

• 250 milliliters of sauce (click here for the recipe on the bases)
• 150 grams of Parmigiano Reggiano 30 months
• pepper
• a pinch of nutmeg

and still

• 6 artichoke
• 4 Tablespoons extra virgin olive oil
• salt and pepper
• 6 hard boiled eggs, yolks only
• enough chives
• parsley as required

For the crepes: place in a bowl the flour and salt and add the floor slamming milk with a whisk, then, once you obtained a mixture without lumps, add the lightly beaten egg and stir to mix the dough should be almost liquid. Let stand covered at room temperature for at least three hours.

For the Parmesan cream: heat the béchamel and dissolve within the Parmesan mixing carefully until it is completely dissolved. Season with pepper and keep warm.

Clean the artichokes by removing the stem, the ends, the tough leaves. Then divide them in half and remove the internal beard and put 15 minutes in water acidulated with lemon juice. Get them into very thin slices (julienne) and saute for 5 minutes over high heat in a skillet with oil, chives and parsley. Must remain crunchy.

Prepare the cracks in a lightly oiled non-stick pan with butter or in the crêpe griddle, by pouring a small amount of compound (always mix it before you pour it in the pan because the flour tends to sink to the bottom) and make over low heat until they form small bubbles on the surface, then lay the crepe on a plate and proceed with the rest of the dough.

Stuff the crepes with a tablespoon of Parmesan Reggiano cream, artichokes, some’ crumbled egg yolk and a few chives. If not served immediately you can go over them a minute in a hot oven before serving.