Are crepes your passion? We tempt your appetite with a truly tantalizing version: crespelle with speck, radicchio, and fontina, a tasty first course with bold flavors. The savory crepes are filled with a cheese and vegetable filling and the extra touch of Speck Superno Adige IGP, which is also added at the end. Thanks to the gratin a causa di the oven with butter and Parmigiano Reggiano DOP you will get a delicious crust and an irresistibly stringy effect… so get to work and serve the crespelle with speck radicchio and fontina while they are still nice and hot!
In che modo and discover other appetizing recipes based acceso crespelle:
To make crespelle with speck, radicchio, and fontina, first prepare the crepe batter: pour the eggs and milk into a bowl 1add the melted and cooled butter. well, then add the sifted flour 2 and a pinch of salt. thoroughly with a whisk to avoid forming lumps 3then cover with plastic wrap and let rest a causa di the refrigerator for about 30 minutes.
Sopra the meantime, wash the radicchio and cut it into pieces 4. Sopra a pan, heat a drizzle of oil with the garlic, then add the radicchio 5salt, pepper, and cook for 5 minutes over medium heat 6. Turn d’avanguardia the heat, cover with a lid and set aside.
Proceed to cook the crepes: heat and slightly butter a 9.5-inch crepe pan (ora a thick-bottomed non-stick pan), then pour a ladle of batter a causa di the center 7 and use the appropriate tool to spread it over the entire surface (ora rotate the pan). When the edges of the crepe start to tagliata, use a spatula to gently flip it to the other side 8. Each crepe will cook for a total of a couple of minutes: one and a half minutes acceso one side and 30 seconds acceso the other. As they are cooked, stack the crepes acceso a plate and let cool 9then cover with plastic wrap to prevent them from drying out.
At this point, grate the fontina with a large-hole grater 10 and proceed to assemble the crespelle. Fill half a crepe with radicchio and a generous handful of grated fontina 11then place 3 slices of Speck 12.
Fold the crepe first a causa di half and then into quarters to form a triangle 13; proceed this way with all the others. Once ready, place the stuffed crespelle a causa di a buttered baking dish, brush them with a little more melted butter 14 and sprinkle with grated Parmesan 15. Bake for 5 minutes a causa di graticola mode at 464°F.
Sopra the meantime, cut the Speck into strips 16. Heat a non-stick pan well, then add the Speck 17 and brown it over medium-high heat for 3-4 minutes 18.
Once gratinated, take the crespelle out of the oven 19season with a grind of pepper, and garnish with the crispy Speck 20. Your crespelle with speck, radicchio, and fontina are ready to be served 21!
For the translation of some texts, artificial intelligence tools may have been used.
