Radicchio Trevigiano Crepes
The Treviso radicchio crepes are very tasty and not too complicated to prepare. An excellent first course to serve especially for special events.
Servings: 8 persone
Equipment
- Mixing bowls
- Electric whisks (or hand whisk for the batter)
- Non-stick skillet (to cook the crepes)
- Silicone spatula (to flip them gently)
- Sharp knife
- Cutting board
- Oven dish
- Baking paper (optional)
- Tablespoons
Ingredients
- 300 gr Flour
- 800 ml Milk
- 4 nr Eggs
- 15 gr Butter
For the filling
- 500 gr Radicchio Trevigiano
- 150 gr Taleggio cheese
- 150 gr Crescenza cheese
- 8 tablespoons Parmesan cheese grated
- 2 nr Shallots
- qb Butter
- 6 tablespoons Olive oil extra virgin
- qb Salt
- qb Pepper
Instructions
- Beat the eggs in a bowl with 15 g of butter and the sifted flour with a pinch of salt
- Let the batter rest for 1 hour, covered with plastic wrap.
Prepare the filling
- Cook the chopped radicchio with the minced shallots, season with salt and pepper, and cook for about 8-10 minutes until the radicchio softens.
Preparation of crepes
- Cook in a non-stick skillet like crepes.
- Fill the crepes with the radicchio, taleggio, and crescenza in small pieces.
- Fold the crepes in half, then again in half.
- Place them in a greased or parchment-lined baking dish.
- Add some butter flakes and sprinkle with Parmesan cheese.
- Cover the dish with aluminum foil and bake at 180°C for 7-8 minutes.
- Remove the foil and bake for another 2 minutes to gratinate.
