Ingredients
CRÊPE BATTER (8 pcs, 8-inch diameter):
2 medium eggs
1 ⅔ cup milk
1 pinch salt
1 ¼ cup, 2 tbsp. all-purpose flour, sifted
FILLING:
3 cups artichoke hearts
2–3 tbsp. extra-virgin olive oil
1 clove garlic, minced
Salt to taste
6 oz. sliced smoked bacon, minced
1 large sprig parsley, chopped
Freshly ground pepper to taste
THYME SAUCE WITH FAGE TOTAL:
2 ½ cups FAGE Total 5%, 2%, or 0%
½ cup milk
4 sprigs thyme, chopped
1 pinch salt
GARNISH:
4 oz. Parmigiano Reggiano cheese
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Steps
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CRÊPE BATTER:
Beat the eggs in a large bowl with the milk and a pinch of salt, gradually adding the flour to obtain a batter without lumps. - Cover with plastic wrap and refrigerate for half an hour.
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FILLING:
Cut the artichoke hearts in half, removing the beards, and then finely slice. - Sauté sliced artichokes in a pan with the olive oil, garlic and salt. Halfway through cooking, add the smoked bacon.
- Once filling is done, add the parsley and pepper.
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THYME SAUCE WITH FAGE TOTAL:
In a large bowl, thin the FAGE Total with milk, and then add the thyme and a pinch of salt. -
CRÊPE STACK:
Heat a crêpe pan (or any non-stick pan with a low rim) and make 8 crêpes about 8 inches in diameter, stacking them on a plate as you go. - Put the first crêpe on an oven-safe plate (or a round baking pan) and spread a layer of the thyme sauce with FAGE Total, then the artichoke and bacon filling and sprinkle with Parmigiano Reggiano cheese.
- Repeat by layering the remaining crepes and filling.
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Top the last crêpe with a garnish of Parmigiano Reggiano cheese only. Bake at 350⁰F for around 20 minutes.
