Crespelle with Radicchio Stuffing

In a baking bowl, mix the eggs and flour well. Add the melted butter and a little salt and gradually fold in the milk. Pour some batter in a coated frying pan (diameter 20 cm) form and quickly finish baking on both sides. Make 8 crespelle in this way. Cut the radicchio into pieces of about 3 cm, finely chop the shallots.

Heat 50 g butter in a frying pan and cook the radicchio and shallots in it for about 15 minutes. Sprinkle with the wine, season with salt, season with pepper and steam for another 10 minutes.

For the béchamel sauce, heat the butter in a small saucepan, pour in the flour and cook for 3 min, stirring until soft. Gradually pour in the milk, stirring vigorously throughout, and simmer gently for about 15 min. Keep stirring constantly. Season to taste with salt and freshly ground pepper.

Mix half of the béchamel sauce with the radicchio and spread evenly on the crespelle.

Fold the crespelle twice, each time in the middle, and layer in an ais-buttered ovenproof dish.

Pour the remaining bechamel sauce on top, sprinkle with parmesan and bake for 15 min. in the heated oven at 220 C.

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