Crêpes with artichokes and tomato


Diego Ponzoni

Serve 6

In a bowl mix the crêpes powder  with 400 g. of water; in a non stick pan pour the mixture obtained  to make  six crepes with a diameter of about 25 cm. Leave the crêpes to cool, then spread the mayonnaise over them, the slices of  ham, lettuce , tomato wheels and finely the artichokes(previously sliced). Season with a pinch of salt, then roll the crêpes and let them rest in the refrigerator for an hour. At this point, blend the extra virgin olive oil with the fresh basil. Spread the lettuce leaves on the plate and the crêpes, cut into 3 pieces,  on top. Complete with a drizzle of the basil  olive oil.