Crepes with radicchio trevisano
Instructions
In a bowl stir flour, eggs, salt and melted butter.
Knead the dough and dilute with milk.
Let it stand for an hour.
Prepare the crepes: in a frying pan melt the butter and pour two tablespoons of batter, then spread on the bottom, Cook the pancakes on one side and on the other, continue up to exhaustion of the batter.
Cut the radicchio into strips and insaporitelo butter.
Add salt, pepper, wet with wine and let evaporate.
Prepare the béchamel sauce.
When it is cooled with the radicchio halves stirred or shaken, fontina cheese and grated Parmesan and a little spalmatene on eggrolls, then roll them up.
Align the crepes in a buttered baking dish, cover with the remaining sauce and bake in preheated oven at 180 degrees.
Ingredients and dosing for 4 persons
- 50 g of flour
- 4 eggs
- 30 g of butter
- 1/2 cup of milk
- Salt
- For the filling:
- 700 g of radicchio di treviso
- 30 g of butter
- 200 g of fontina cheese
- 50 g of parmigiano
- 1/2 cup of red wine
- For the bechamel:
- 50 g of flour
- 50 g of butter
- 50 cl of milk
- Salt
- Pepper