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Radicchio and Bechamel Crepes

natooraThis recipe for Radicchio and Bechamel Crêpes has been reproduced courtesy of Natoora - www.natoora.co.uk

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Natoora is an online food specialist with a difference. They source the finest quality fresh food and groceries from the best markets and specialist local suppliers in the UK, France and Italy. As suppliers of some of the top restaurants in London, including such luminaries as The River Café, Theo Randall and The Greenhouse, you know you're in safe hands!

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Radicchio and Bechamel CrepesIngredients for Radicchio and Bechamel Crepes

For the crêpes:
500g radicchio from Verona
2 shallots
150ml dry white wine
100g 00 flour
2 eggs
200ml milk
70g butter
30g grated parmesan
salt
pepper

For the bechamel sauce:
1/2 ltr milk
60g butter
50g 00 flour
salt
pepper
nutmeg

How to make Radicchio and Bechamel Crepes

  • In 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.
  • Cook the crêpes in a pan, you should have enough to make 8.
  • Wash 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.
  • Add the wine, adjust seasoning and cook for a further 10 minutes.
  • To prepare the bechamel melt the butter in a pot and add the flour.
  • When 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.
  • Add salt, pepper and a pinch nutmeg.
  • Add half of the bechamel to the radicchio, then use this mix to fill your crepes.
  • Fold them in four and put them on a buttered oven dish.
  • Top with the remaining bechamel and some grated parmesan.
  • Cook for 15 minutes in a very hot oven (220°C). Serve hot!

Serves 4

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Published with permission of Natoora

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