Radicchio, Gorgonzola and Prosciutto Crêpes | Italian recipes
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Are you a Crêpes lover? This recipe offers a very creative salty version: the Radicchio, Gorgonzola and Prosciutto Crêpes are a tasty main course characterised by decisive flavors. The simple salty crepes are stuffed with the best prosciutto, radicchio from Treviso and the savoury Gorgonzola, a mix of flavors that will conquer you at the first bite.
Table of Contents
Radicchio, Gorgonzola and Prosciutto Crêpes: ingredients for 4 people
- 40g Butter
- 2 Eggs
- 300g Whole Milk
- 250g Flour Type 00
- Grated Parmesan
- 300ml Béchamel
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Radicchio, Gorgonzola and Prosciutto Crêpes: instructions
- Start by preparing 8 crêpes in the salty version: break the eggs in a bowl, combine the milk and mixthem with a fork.
- Place a colander on the top and sift the flour into the bowl.
- With the whips blend vigorously to allow the absorption of the flour.
- Continue to mix until obtaining a homogeneous and creamymixture.
- At this point cover the bowl Clingfilm and let it rest in the refrigeratorfor at least 30 minutes.
- Warm up a non-stick pan with a diameter of 18 to 22 cm and grease it with some butter.
- Once hot, pour a ladleful of batterin the frying pan. After about 1 minute at low heat, you should notice a slight gilding.
- Turn thecrêpe with the use of a spatula. Let the other side cook for about 1 minute.
- Repeat this operation until you finish the dough, so you should get 8 crepes of 20 cm in diameter.
- Then proceed with the preparation of the filling: wash the radicchio and cut into strips.
- Melt in a pan 40 g of butter thenadd the radicchio and let it cook in medium heat covered with a lid for ten minutes.
- Take now the crêpesand spread on each the Gorgonzola cheese.
- Then fill eachcrêpe with two slices of cured ham and the cookedradicchio; fold the crepes in half and then into four.
- Warm the béchamel in a sauce pan with two tablespoons of milk, then add the grated Parmesan and some black pepper.
- Grease acasserole dishand place in it the stuffed crepes.
- Add the béchamel sauce on top and put in the oven for 10 minutes at 180 ° on grill mode.
- Serve the Radicchio, Gorgonzola and Prosciutto Crêpesstill hot.
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