Crespelle with Speck, Radicchio, and Fontina Cheese

Crespelle with Speck, Radicchio, and Fontina
Category: First Courses
Servings: 4

Ingredients

Instructions

To create the perfect Crespelle with Speck, Radicchio, and Fontina, start by preparing the crepe batter. Begin by cracking the eggs into a bowl and adding the whole milk. Whisk them together until smooth. Cover the bowl with plastic wrap and let it rest in the refrigerator for about 30 minutes. This step will help ensure a smooth, silky batter for your crepes.

While the batter rests, take the radicchio, wash it thoroughly, and chop it into small pieces. Heat a drizzle of extra virgin olive oil in a pan over medium heat. Add the garlic, allowing it to lightly brown to release its flavors, then toss in the chopped radicchio. Season with salt and pepper, and cook for approximately 5 minutes, stirring occasionally. Once the radicchio is tender, turn off the heat, cover the pan with a lid, and set it aside to keep warm.

Now, let’s focus on the crepes. Heat and lightly grease a 24 cm crepe pan (or any thick-bottomed non-stick pan) with a little butter. Pour a ladleful of the prepared batter into the pan, swirling it around to coat the surface evenly. Each crepe will need about 1 to 1.5 minutes to cook on one side, then flip it and cook for another 30 seconds. Once done, stack the crepes on a plate and cover them with plastic wrap to prevent them from drying out. Allow them to cool while you prepare the fillings.

Grate the Fontina cheese using a coarse grater to ensure it melts smoothly. Cut the speck into 3 slices per crepe, ready to be added to each one.

Now, it’s time to assemble the crespelle. Lay out one crepe and sprinkle it with a generous amount of grated Fontina cheese. Place three slices of speck on top and fold the crepe in half. Then, fold it again to form a quarter-fold, resulting in a neat triangular shape.

Preheat the oven to 240°C (475°F) and set it to grill mode. Place the stuffed crespelle on a baking tray and bake for 5 minutes, or until the cheese has melted, and the top of the crepes is golden and slightly crispy.

While the crespelle are in the oven, heat a non-stick pan over medium-high heat. Add the remaining speck and fry until it becomes crispy and golden brown. Remove from the pan and set aside.

Once the crespelle are done in the oven, remove them and give them a final dusting of freshly ground black pepper. Garnish with the crispy speck and serve immediately for a warm, savory treat. The combination of rich cheese, smoky speck, and slightly bitter radicchio makes these crespelle