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Artichoke Crepes

Contributed by Cafe Manhattan

A busy piano bar-café that caters to the local banker and investor crowd. The steak & chop/ new continental menu implemented by award winning Chef Chris Albano features classic dishes and Black Angus Beef prepared with a European technique. Check out Cafe Manhattan's recipe for Artichoke Crepes.

To Menu

2 Appetizer Servings

Ingredients:

Crespelle:

1 c Milk
3/4 c flour
2 oz melted butter
1 egg
Salt & white pepper to taste

Sugo di Carciofo:

4 T unsalted butter
1/2 c chicken stock
1 clove garlic, chopped
8 artichoke hearts, cut in half
1 T parsley, chopped
1 roasted pepper, cleaned & julienned
1 lemon wedge
salt and pepper to taste
2 oz Pinot Grigio

Directions:

Whisk together milk, flour and seasonings in a metal mixing bowl, whisk rapidly to avoid any lumps in the batter.
Add the egg and whisk once again.
Let the batter rest to incorporate the flour and leaven.
In a non-stick skillet over medium high heat, spray with non-stick cooking spray and ladle in 2 oz (1/4 cup) of batter.
Swirl the batter around in a clockwise or counter-clockwise motion to distribute the batter evenly.
When the mixture starts to bubble; flip the crepe over with a rubber spatula then let cook 30 seconds longer and remove.
Repeat with remaining batter.
In a large skillet melt 2 T butter and add garlic and parsley then cook until garlic starts to caramelize.
Add the roasted peppers, artichokes and lemon and deglaze with the white wine and chicken stock.
Reduce the cooking liquid by 50 percent to intensify the flavor and then season to taste.
Swirl in the remaining butter to give the sauce some body and turn the heat off.

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