First prepare the dough for the crepes by mixing eggs, milk, flour, oil and salt until you get a smooth batter.
Cover the bowl with plastic wrap and let it rest for 1 hour at room temperature.
Clean the artichokes, cut them into wedges and then slices and let them rest for 30 minutes in water and lemon.
Drain the artichokes, let them season in a pan with garlic, oil and parsley. Then add a little water (half a glass should be enough) and bring to a boil.
Cover with a lid and let it soak for about 15 minutes or until feeling a fork does not appear soft.
Drain from any excess sauce (if it is little and your béchamel is quite thick, you can also leave it) and add them to the béchamel.
At this point you just have to make the crepes and stuff them.
Grease a crepe maker or a non-stick pan with a little butter, then pour a ladle of dough and rotate the pan to distribute it evenly.
When the dough has become firm and the crepe comes away well from the bottom, turn it gently with a spatula and also cook the second side.
Continue like this with the whole mixture, greasing the pan from time to time, and stacking the crepes on a plate as they are ready.
Once the cooking has started, fill it one at a time: cover the half with a little filling, adding the cubed mozzarella, fold the second half on the filling and fold again to get a slice. Continue with the other crepes.
Once ready, immediately serve your crepes with artichokes.
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