Ricettario Entrées

Crêpes au radicchio, au speck et à la sauce béchamel

Entrées

Difficulté	Gens	Temps

Easy	4	60 minuti

Ingrédients

330 g	flours
3	egg
300 mL	Sterilgarda whole milk
300 mL	Sterilgarda béchamel sauce
30 g	cold melted butter
200 g	stain
2	radicchio heads
250 g	Emmental or stretched-curd cheese
q.b.	extra virgin olive oil
q.b.	parmesan
q.b.	salt
q.b.	pepper
q.b.	nutmeg

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Préparation

Mix the flour and eggs in a bowl, slowly pour in the Sterilgarda whole milk and add the melted butter, to obtain a smooth and homogeneous batter.
Heat a non-stick pan, grease it lightly with butter and pour in a ladleful of batter to form thin pancakes, cook them on both sides and set aside.
Cut the radicchio into strips, fry it in a pan with a drizzle of oil, add the speck, let it wilt for a few minutes and season with salt and pepper.
Add two tablespoons of Sterilgarda béchamel sauce to the mixture and mix well to obtain a creamy topping.
Fill each crepe with the radicchio and speck mixture, add the melted cheese and roll them up. Arrange them in a buttered gratin dish.
Pour the remaining Sterilgarda béchamel sauce over the crepes, sprinkle with parmesan cheese and season with a pinch of nutmeg.
Bake at 180°C for approximately 20 minutes, until the surface is golden brown.

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