Crespelle with Radicchio and Goat Cheese
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Ingredients
| 3/4 cup | all-purpose flour | | 2 | eggs | | 1 cup | milk | | 1 dash | salt | | 4 tbsp. | virgin olive oil | | 1 tbsp. | virgin olive oil | | 1 | md. red onion, finely chopped | | 3 | treviso radicchio heads, chopped into 1/2-inch pieces | | 1 tsp. | chopped fresh rosemary | | 8 oz. | goat cheese | | 2 tbsp. | balsamic vinegar | | 1/4 cup | finely chopped Italian parsley | | 4 tbsp. | butter |
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Instructions
Preheat oven to 350°F. To make crespelle, sift flour into a bowl. Crack eggs into bowl and beat, adding milk a little at a time until all is incorporated. Allow to rest 30 minutes.
To make the filling, heat olive oil in an 8-inch sauté pan until smoking. Add onion and sauté until soft, 5 to 6 minutes. Add radicchio. Sauté until soft, 5 to 6 minutes, and pour mixture into a bowl. Stir in goat cheese, balsamic vinegar and parsley and set aside.
Heat a 6-inch non-stick pan until hot and brush with olive oil. Turn heat down to medium and pour 1-1/2 tbsp. batter into pan. Cook until pale-golden, approximately one minute, and flip. Continue the process until all the batter has been used, yielding 8 to 10 crespelle.
Fill each crespelle with 2 tbsp. goat cheese mixture and fold in half. Continue filling all crepes until all crepes are full. Be sure to leave 4 tbsp. goat cheese mixture for topping.
Butter bottom and all sides of a 10x8-inch ceramic baking dish. Lay filled crespelle overlapping in baking dish. Smear remaining goat cheese mixture over top and place in oven until piping hot and crispy on top, 12 to 15 minutes. Remove and serve with a raw radicchio salad.
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