Crepes al radicchio
Instructions
Sift the flour into a bowl, add a pinch of salt and, stirring constantly with a whisk, diluitela with cold milk, making sure that no lumps are formed.
Beat in the eggs and then the flour and milk mixture along with the melted butter, stirring well until you have a smooth batter and smooth.
Seal the bowl with plastic wrap and let stand for about 2 hours.
Peel the chicory discarding the stem and outer leaves and then enjoy them, wash and coarsely tagliuzzatelo.
Heat the butter in a pan, add the radicchio, season with salt and pepper, and let it braise with for about 10 minutes.
Retire it from heat and, once cooled, mix with mascarpone cheese and grated cheese.
After rest time prepare crepes.
Put on the heat a small non-stick pan (16 cm diameter) just greased with butter and when it is hot, pour in a tbsp of batter, moving the Pan so roles at the bottom with a thin layer.
When the cracks will be golden brown on one side, turn taking it with 2 fingers and get it down to bake and then let it slip on a plate.
Proceed thus until exhaustion of the compound by stacking the crepes as you are ready.
Spread on each a bit of radicchio and piegatele in allineatele and 4, slightly crossed in an ovenproof dish.
Spolveratele with cheese, sgocciolatevi over the melted butter and put them in the hot oven for about 10 minutes.
Ingredients and dosing for 4 persons
- For the crepes:
- 125 g of flour
- 250 g of milk
- 2 eggs
- 1 walnut butter
- Salt
- For the filling:
- 5 tufts of radicchio di treviso (400 g)
- 100 g of mascarpone
- 1 walnut butter
- 1 tablespoon of grated parmesan cheese
- Salt
- Pepper
- 1 tablespoon of melted butter