500 g/1 lb 2 oz cardoons , trimmed 40 g/1 1⁄2 oz butter, plus extra for greasing
12 crepes 3⁄4 quantity Bechamel Sauce


1.Cook the cardoons in salted, boiling water for 1 hour, then drain well and chop.
2.Melt 25 g/1 oz of the butter in a frying pan, add the cardoons and cook over alow heat, stirring occasionally, for 5 minutes.
3.Prepare the crepes and leave to cool. Preheat the oven to 180°C/350°F/ Gas Mark 4.
4.Grease an ovenproof dish with butter. Spread a little bechamel sauce on each crepe and arrange a little chopped cardoon on top, then cover with more bechamel sauce and roll up.
5.Place the crepes in the prepared dish, dot with the remaining butter and bake for 15 minutes. Remove from the oven and leave to stand for about 10 minutes, then serve.

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