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Categories:
flour eggs milk salt virgin olive oil red onion Treviso radicchio rosemary goat cheese balsamic vinegar Italian parsley butter
Viewed: 26 - Published at: 6 years agoIngredients
- 3/4 cup flour
- 2 eggs
- 1 cup milk
- 1 pinch salt
- 4 tablespoons virgin olive oil plus 1 tablespoon
- 1 medium red onion, finely chopped
- 3 heads Treviso radicchio, chopped into 1/2-inch pieces
- 1 teaspoon chopped fresh rosemary
- 8 ounces goat cheese, preferably Coach Farm
- 2 tablespoons balsamic vinegar
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
- 4 tablespoons butter
Method
- Preheat oven to 350 degrees 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 a 8-inch saute pan until smoking.
- Add onion and saute until soft, about 5 to 6 minutes.
- Add radicchio.
- Saute until soft, about 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 tablespoons batter into pan.
- Cook until pale golden, about one minute, and flip.
- Continue the process until all the batter has been used, yielding between 8 to 10 crespelle.
- Fill each crespella with 2 tablespoons goat cheese mixture and fold in half.
- Continue filling all crepes until all crepes are full.
- Be sure to leave 4 tablespoons goat cheese mixture for topping.
- Butter bottom and all sides of 10-inch by 8-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, about 12 to 15 minutes.
- Remove and serve with a raw radicchio salad.
