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Radicchio and Bechamel Crepes

natooraThis recipe for Radicchio and Bechamel Crêpes has been reproduced courtesy of Natoora -

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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

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

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