Crepes with radicchio - Crespelle al radicchio
This is a wonderful crepes recipe for the winter when radicchio is in season. If you like the bitterness of radicchio salad you’ll love this recipe.
Ingredients:
Base crepe recipe
1 lb. 2 oz. red radicchio salad
2 shallots
1/4 cup butter
1/4 cup Parmesan
1/2 cup dry white wine
For the Béchamel sauce:
2 1/3 cups milk
1/3 cup unsalted butter
1/2 cup flour
pinch of nutmeg
pinch of salt
Instructions:
1.First prepare the crepes and set them aside.
2. Slice the shallots thinly and sauté them in the butter for about five minutes.
3. In the meantime clean the radicchio and then slice it thinly.
4. Add the radicchio to the shallots and 1/2 cup of white wine.
5. Cook the radicchio for about 15 minutes or until they softened up.
6. While the radicchio is cooking you can start the béchamel sauce.
7. Warm the milk.
8. Melt the butter in a pan then add and blend the flour for about 2- 3 minutes. Use a low heat.
9. Once the butter and flour are blended add the milk a little at a time. Mix continuously with a wooden spoon. Be certain to avoid lumping.
10. When you’ve mixed in all the milk grate a bit of nutmeg on top, just a dusting. Add a pinch of salt too.
11. Continue cooking the Béchamel, stirring constantly, until it thickens and becomes smooth.
12. Once it is ready put half of it into a bowl with the radicchio and the Parmesan.
13. Now it is ready for filling the crepes.
14. Spread the filling generously on the crepes, old them in half twice making a triangle shaped crepe.
15. Grease a baking sheet with butter and lay them so that they overlap slightly.
16. Spread the remaining béchamel sauce over the crepes, dot them with butter and sprinkle with Parmesan.
17. Bake for about 10 to 15 minutes or until they start to brown in a preheated oven at 375° degrees.
