Scamorza and radicchio crepes

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Scamorza and radicchio crepes

Serves 6 people


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


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.