Crepes Stuffed With Artichokes

Preparation:

Preparation: Prepare the crèpes by beating the eggs and mixing in the flour, a pinch of salt and a spoonful of oil, diluting with enough milk to obtain a semi-liquid batter which you will cook by the spoonfuls in the crepe maker. Gently fry the garlic and onion in a little oil and stew the artichoke hearts, peeled of the tough leaves and cut into quarters, wetting them with the white wine and flavoring them with a pinch of thyme and a spoonful of chopped parsley. When cooked, place them in the crèpes, sealing the edges well with beaten egg. Arrange the bundles in a greased baking pan, cover them with béchamel, grated Parmesan and knobs of butter. Grate for 15 minutes at 180 degrees.