Spelt crêpes with artichokes

For 4 people

For the crêpes
300 g of soy milk naturally
150 g of spelt flour
50 g of flour
1 teaspoon salt
1 tablespoon of extra virgin olive oil

For the filling
4 artichokes
the juice of a lemon
chopped parsley

Wash the artichokes and remove the outer leaves and tough spikes; cut into wedges and put them in water and lemon juice for 20 minutes.
Heat the oil, drain and squeeze the artichokes, fry for a couple of minutes and then add enough water to cover them, bringing to a boil.
Meanwhile, mix the two flours, add the milk, salt, oil, beat with a whip and let it sit for about an hour.
When the artichokes are tender, drain and mix in a cream not too smooth.
Cook the crepes thin them, move the filling and cover with chopped parsley, folded and put in the oven at 180° C for about 20 minutes.
If you prefer, you can add the artichoke puree a tablespoon soy yogurt naturally.