About the Recipe
Crespelle with radicchio are the perfect dish for fall, highlighting one of the most characteristic seasonal veggies. The radicchio, with its slightly bitter flavor, becomes milder once cooked and paired with béchamel and cheese, creating a tasty and creamy balance. This vegetarian dish is a great way to bring more veggies to the table in a creative way. Perfect for a Sunday lunch or a family dinner, the crespelle can be made ahead of time, making them a practical and versatile option.
Ingredients
For the crespelle:
100 g (about ¾ cup) all-purpose flour
2 eggs
250 ml (about 1 cup) milk
A pinch of salt
Butter for greasing the pan
For the filling:
400 g (about 14 oz) radicchio
50 g (about ½ cup) cheese (your choice)
Salt and pepper to taste
Extra virgin olive oil
For the béchamel:
500 ml (about 2 cups) milk
50 g (about ¼ cup) butter
50 g (about ½ cup) flour
Salt, pepper, and nutmeg to taste
To garnish:
Grated Parmesan cheese
Preparation
Step1
Make the Crepes: In a bowl, whisk the eggs with a pinch of salt, then add the sifted flour and mix well. Gradually add the milk until you get a smooth batter. Let it rest in the fridge for about 30 minutes.Heat a non-stick skillet and lightly grease it with butter. Pour in a ladle of batter and cook the crespelle for about 1-2 minutes on each side. Keep going until you run out of batter.
Step2
Make the filling: Finely chop the radicchio, then sauté it in a pan with a drizzle of olive oil until it wilts. Season with salt and pepper to taste.
Step3
Make the béchamel: Melt the butter in a small saucepan, then add the flour and stir to form a roux. Gradually pour in the milk while continuously stirring until you get a thick and creamy sauce. Season with salt, pepper, and nutmeg to taste.
Step4
Fill each crespella with the radicchio, cheese, and béchamel. Fold them in half and then again to form a triangle. Arrange them in a baking dish, cover with more béchamel, sprinkle with Parmesan cheese, and bake in a preheated oven at 180°C (about 350°F) for about 20-25 minutes.
Why I Love This Dish
I’ve never really been a big fan of radicchio, mainly because of its bitter and strong flavor. But with this recipe, I’ve discovered it in a whole new light. In the crespelle, the radicchio loses some of its intensity, creating a balance that makes it much more enjoyable to eat. It’s become one of my favorite dishes because it’s helped me appreciate an ingredient I used to avoid, turning it into something irresistible.