Stuffed Crepes with Artichokes and Sausage

To prepare the artichoke and sausage stuffed crepes, first melt the butter in a saucepan and let it cool. Break the eggs into a bowl, mix with a whisk 1, and add the milk 2. Continue mixing until you obtain a homogeneous mixture. Now add the lukewarm butter 3 and mix.

Sift the flour in two batches directly into the bowl 4 and mix 5. You should get a smooth, lump-free mixture. At this point, cover the bowl with plastic wrap 6 and let it rest for at least 30 minutes in the refrigerator.

In the meantime, prepare the béchamel sauce. Heat the milk in a saucepan 7. Then pour the butter into another saucepan and let it melt over low heat 8. Add the flour all at once 9.

Mix vigorously with a whisk to avoid the formation of lumps 10. Let the roux cook until golden, then slowly add the milk 11, continuing to stir. Cook, stirring, until the sauce thickens 12. Transfer to a bowl and cover with plastic wrap.

At this point, take care of cleaning the artichokes. After removing the stem and the outer leaves until you reach the more tender ones 13, clean the base well 14 and use a knife to cut off a good part of the tip 15. This way, you will get only the artichoke hearts.

Cut them in half 16 and remove the inner choke. Then cut them into wedges 17 and place them in acidulated water to prevent them from browning 18.

At this point, the crepe batter will have rested, proceed to cook them. Butter a 20 cm (about 8-inch) non-stick pan 19 and heat it well. Once at temperature, pour a ladle of batter enough to cover the surface of the pan 20. After about 1 minute over medium-low heat, you should notice a slight browning, the edges will start to lift, so you can flip the first crepe using a spatula 21. Cook the other side for about 1 minute, waiting for it to color.

Once the first is cooked, transfer it to a serving plate 22 or a cutting board. Repeat this operation until you finish the batter, greasing the pan each time. In the meantime, remove the casing from the sausage by cutting it with a small knife 23 and crumble it by hand 24.

Sauté the sausage in a pan with a drizzle of oil for 2-3 minutes 25. Add the well-drained artichokes 26 and sauté for another couple of minutes. At this point, deglaze with white wine 27 and let it evaporate completely.

Salt, pepper, and cook for about 10 minutes over medium-low heat 28; in the meantime, cut the provola into cubes 29. Now it's time to assemble the crepes. Take one, lay it on a cutting board, and add a spoonful of béchamel. Spread it well over the entire surface and add the provola cubes 30.

Now place the artichoke and sausage filling on one quarter of the crepe 31, fold the crepe in half 32, and then in half again to form a triangle 33.

Gradually arrange the crepes in a baking dish, then add some grated Parmesan. Bake at 200°F (93°C) in grill mode for about 5 minutes, or until the crepes are well gratinated. Remove from the oven, add fresh thyme 35, and serve immediately 36.