Serves 6 people

INGREDIENTS:

Crepes ingredients:

• 200g plain flour
• 40g butter
• 300ml whole milk
• 2 Eggs
• A pinch of salt

Filling ingredients:

• 3 Radicchio
• 400g béchamel
• 250g smoked scamorza
• 80g butter
• Salt to taste
• Black pepper to taste

METHOD:

Start with the preparation of crepe. Sift the flour into a bowl and add a pinch of salt, milk and melted butter, stirring vigorously with a whisk. Add the two previously beaten eggs continuing to mix and leave the batter to rest for an hour in the fridge. After the rest time, cook the crepes in a non-stick pan.

Then proceed with the preparation of the filling by cutting the radicchio into strips after having carefully washed it. Melt 40 g of butter in a pan, add the radicchio, salt and pepper and let it cook for about ten minutes with a lid.

Mix the radicchio with the béchamel and add 30 g of Parmesan, stirring constantly. Spread the béchamel and radicchio on crepes and add a slice of scamorza cheese.

Fold the crepes and place them in a batch. Sprinkle with the remaining Parmesan, scamorza and 40g of melted butter, before baking for 10 minutes at 180 ° with grill mode. Serve the scamorza and radicchio crepes very hot.