Crepes with cardi
Instructions
Clean the thistle, remove tough ribs and the filaments, boil them in salted water to a boil for about an hour, drain them well and then Sauté them in a pan with a knob of butter.
Make a béchamel sauce rather smooth with 40 g of flour.
Prepare the crepes and set them aside to cool.
Coat the surface of each with the bechamel and lay some Thistles, minced, cover them with bechamel sauce and roll up.
Place the crepes in a buttered baking dish, spread some butter flakes and passed in a preheated oven at 180 degrees for a quarter of an hour.
Withdrawn, please rest 10 minutes, passed on a platter and serve.
