This unusual dish has a sauce made with artichokes. All the preparation can be done ahead of time, so that all you do is pop the crepes into the oven right before serving and then spoon the ragout on top.
Note: A ragout is a stew in France. It can be made of vegetables or meat.
Note: Rather than filling and folding the crepes individually, you could roll them up like enchiladas and place them in a casserole. Or you could stack them 4 crepes high with the filling spread in between the layers.
Crepes
2 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
Pinch of nutmeg
4 tablespoons clarified unsalted butter, melted, divided for separate use
Ricotta Filling
2 cups (16 ounces) well-drained Ricotta
1 egg
2 teaspoons finely chopped marjoram or oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Artichoke-Prosciutto Ragout
2 tablespoons extra-virgin olive oil
¼ cup chopped onion
¼ cup chopped celery
¼ cup shredded carrots
2 thin slices (2 ounces) prosciutto, cut into ½-inch wide strips
1 14-ounce can artichoke hearts (8 artichoke hearts), drained and coarsely chopped
½ teaspoon finely chopped marjoram or oregano
½ cup chicken stock, optional
For the Crepes, combine the eggs, milk, flour, salt, nutmeg, and 2 tablespoons of melted butter in the workbowl of a food processor fitted with the steel blade or in a blender. Pulse to mix well, scraping the sides as necessary. Cover the batter, leaving it to rest for at least 1 hour.
Heat a crepe pan or small nonstick skillet, about 6 inches in diameter, over medium heat. Brush the pan with butter. Ladle 2 tablespoons of batter, about 1/8 of a cup, into the pan with one hand while tilting and swirling the pan with the other. The batter will leave a thin film of dough on the bottom of the pan. Cook about 15 seconds or until the top begins to appear dry. Using a small spatula or your fingers, turn the crepe over to cook the other side for 5 seconds. The crepe should be lightly browned and cooked through. The two sides will, however, be different colors. Generally the first side cooked is the one used on the outside of any rolled crepe recipe. Turn the pan upside down to remove the crepe and stack the crepes on a plate. Continue cooking and stacking in this fashion until the batter is finished.
Makes about 16 (6-inch) crepes. The crepes may be used immediately or stored for later use in the refrigerator or freezer. To store, place small squares of waxed paper between the crepes and wrap the stack tightly in plastic wrap.
For the Ricotta Filling, place the Ricotta, egg, marjoram, salt and pepper in the workbowl of a food processor fitted with a metal blade and process until smooth.
For the Artichoke-Prosciutto Ragout, heat the olive oil in a skillet over medium heat. Add the onions and celery and sauté until soft, add the carrots and prosciutto and continue to sauté until the prosciutto is beginning to brown and crisp. Add the artichokes and continue to sauté until the liquid is absorbed. Remove from the heat and sprinkle the marjoram over the ragout. If you are holding the ragout for a period of time, it may be necessary to add chicken broth to moisten the ragout. The ragout should be moist, but not runny when served.
Preheat the oven to 350ºF. Butter a baking sheet.
To assemble, place the crepes on a flat surface and spoon 1 heaping tablespoon of the Ricotta mixture onto one side of each crepe. Fold the crepe in half and then in half again so that you have a triangle. Place the folded crepes on the baking sheet and transfer to the oven to warm for about 20 minutes.
To serve, place two overlapping crepes on each plate and spoon 2 to 3 tablespoons of the Artichoke-Prosciutto Ragout onto the side of the crepes.
Serves 8 |
Paula Lambert
