Crêpes with radicchio and smoked scamorza

Ingredients

For 1 serving

• All-purpose flour35 g
• Eggs1
• Skim milk160 ml
• Radicchio200 g
• Scamorza40 g
• Onion30 g
• Extra virgin olive oil2 teaspoons
• Grana Padano10 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: November – March

Method

1. In a bowl whisk the flour, the egg, about two thirds of the skimmed milk and a pinch of salt until the batter is smooth.
2. Grease a non-stick pan of about 20 cm with a drizzle of oil and heat it over medium heat; pour in half the batter, swirl the pan to spread it thinly and cook for 1 minute per side, until spotted golden. Repeat with the rest.
3. Preheat a conventional oven to 200 °C. Wash the radicchio and cut it into strips; peel the onion and slice it thinly.
4. Heat the remaining oil in the pan over medium heat and soften the radicchio and onion with a pinch of salt for 8 minutes, stirring, until soft and wilted.
5. Dice the scamorza, fill the crêpes with the radicchio and scamorza, roll them up and lay them in a small baking dish.
6. Pour over the remaining milk, sprinkle with grated Grana Padano and bake for 15 minutes, until golden on top and the scamorza is stringy.