Crespelle with Artichoke Hearts

A great cake recipe for any occasion:

(*) for a greased ovenproof dish of about 2 l Dough: Mix flour and salt in a baking bowl. Add 2 dl of milk water at once, stir until smooth. Stir in the eggs, add the rest of the liquid and mix until smooth.

Cover and let stand for about half an hour.

Bake: Heat a little clarified butter in a coated frying pan until hot. Add just enough batter to thinly coat the bottom of the pan. Reduce temperature. When bottom is sufficiently baked and comes off, turn omelet to other side, bake second side. Place on a plate with lid closed to keep warm. Proceed with remaining batter on the spot.

Béchamel sauce: soften flour in warm light butter or butter, stirring with whisk over medium heat.

Add liquid all at once, bring to a boil while stirring, reduce heat, simmer gently for about 10 minutes, stirring occasionally, until sauce is creamy, season. Pour 2/3 of the sauce into a greased ovenproof dish, set the rest aside for the filling.

Filling: crush artichoke bottoms. Add other ingredients up to and including pepper and the sauce set aside.

Crespelle Filling: Place about 2 tablespoons of filling in the center of each omelet. Form packets and place them in the prepared form with the closure facing downwards like a brick. Top with cheese and butter or margarine flakes.

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