Radicchio and Bechamel Crepes
recipe for Radicchio and Bechamel Crêpes has been
reproduced courtesy of Natoora
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for Radicchio and Bechamel Crepes
For the crêpes:
500g radicchio from Verona
150ml dry white wine
100g 00 flour
30g grated parmesan
For the bechamel sauce:
1/2 ltr milk
50g 00 flour
to make Radicchio and Bechamel Crepes
a bowl, mix the eggs with the sifted flour, add the
20gr of melted butter, a pinch of salt and add the
milk slowly while mixing continuously.
the crêpes in a pan, you should have enough
to make 8.
and dry the radicchio, roughly chop it up and braise
in a pan for about 15 minutes with 50gr of butter
and the finely chopped shallots.
the wine, adjust seasoning and cook for a further
prepare the bechamel melt the butter in a pot and
add the flour.
lightly golden, add the cold milk, whisking to avoid
lumps. Keep stirring on a low heat. It should take
about 15 minutes to get to the right consistency.
salt, pepper and a pinch nutmeg.
half of the bechamel to the radicchio, then use this
mix to fill your crepes.
them in four and put them on a buttered oven dish.
with the remaining bechamel and some grated parmesan.
Cook for 15 minutes in a very hot oven (220°C).
with permission of Natoora