Gratinated crepes with radicchio and gorgonzola: Gooey and Irresistible!
Food lovers, get ready to fall in love with a first course that is pure poetry for the palate: gratinated crepes with radicchio and gorgonzola! Forget the usual first courses, here we are talking about a masterpiece of taste and textures that will conquer you at the first bite. Imagine thin and velvety crepes enclosing a creamy and tasty filling, where the bitterness of the radicchio marries divinely with the pungent savoriness of the gorgonzola. Everything is covered with bechamel and gratinated in the oven, creating a golden and irresistible crust that anticipates the softness of the filling.
It’s the perfect dish for special occasions, an elegant dinner, or simply to pamper yourself with a touch of sophistication. A classic of cuisine, revisited in a modern and surprising way, ideal for impressing friends or family with a touch of originality and taste.
Below are other baked pasta dishes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
- Energy 546.25 (Kcal)
- Carbohydrates 37.19 (g) of which sugars 10.59 (g)
- Proteins 23.89 (g)
- Fat 34.55 (g) of which saturated 21.81 (g)of which unsaturated 12.42 (g)
- Fibers 1.37 (g)
- Sodium 915.18 (mg)
Indicative values for a portion of 609 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs
- 3/4 cup all-purpose flour
- 1 cup milk
- to taste salt
- 1 head Treviso red radicchio IGP, late
- 5 oz gorgonzola (sweet)
- 1/3 cup Grana Padano, grated
- 1 knob butter
- 1/2 shallot
- 3 tbsp butter
- 1/3 cup all-purpose flour
- 2 cups milk
- to taste salt
- to taste nutmeg
Tools
- Pan Amazon Basics Nonstick Induction Stainless Steel Frying Pan – with Soft Touch Handle – 8 inches
- Whisks Amazon Basics Stainless Steel Whisk Set, Nonstick Silicone Coated, 8, 10, and 12 inches, Pack of 3, Black
- Baking Dish Pyrex Supreme Rectangular Baker, Ceramic, White, 8.5 x 6 x 2.5 inches
Steps for Gratinated Crepes with Radicchio and Gorgonzola
Prepare the crepes: In a bowl, beat the eggs with the salt. Add the sifted flour and mix well to avoid lumps. Gradually pour in the milk, continuing to stir until you get a smooth and fluid batter. Let it rest for at least 30 minutes.
Cook the crepes: Heat a nonstick pan (8-9 inches in diameter), lightly grease it with butter. Pour a ladle of batter and rotate the pan to distribute it evenly. Cook for 1-2 minutes on each side until golden. Transfer the crepes to a plate, stacking them.
Prepare the filling: Clean the radicchio, wash it, and cut it into strips. Finely chop the onion (or shallot) and sauté it in a pan with a drizzle of oil. Add the radicchio and stew over medium-low heat until wilted and tender. Season with salt and pepper. Off the heat, add the gorgonzola in pieces, mix.
Prepare the bechamel: In a saucepan, melt the butter over low heat. Add the flour and mix quickly with a whisk to create a roux. Gradually pour in the hot milk, continuing to stir to prevent lumps, until the bechamel thickens. Season with salt and pepper.
Fill the crepes: Take each crepe, spread some bechamel, distribute some stewed radicchio. Roll the crepe or fold it into a fan/square.
Gratinate: Place the filled crepes in a lightly buttered baking dish. Cover with the remaining bechamel and a generous sprinkling of Grana Padano. Bake in a preheated static oven at 375°F for about 20-25 minutes, or until the surface is well browned and gratinated.
Storage, notes, tips for Gratinated Crepes with Radicchio and Gorgonzola
Tips: If the radicchio is very bitter, you can blanch it for 2-3 minutes before stewing it in the pan. For a milder flavor, use only the lighter part of the radicchio.
Cheese variations: Instead of gorgonzola, you can use taleggio, fontina, smoked provola, or a mix of cheeses. If you don’t like blue cheeses, you can opt for a milder cheese.
Additions: For a richer filling, you can add some diced cooked ham or crumbled sausage to the radicchio.
Crepes: You can prepare the crepes in advance and store them in the fridge, covered, for a day.
Storage: Gratinated crepes can be stored in the fridge, covered, for 2-3 days. You can also freeze them (either before or after gratinating), and then reheat them in the oven when needed.
FAQ (Questions and Answers)
Can I prepare the gratinated crepes in advance for a dinner?
Absolutely yes! You can assemble the crepes in the baking dish, cover them with plastic wrap, and store them in the fridge for up to 24 hours. When serving, bake directly from the fridge, adding about 10-15 minutes to the cooking time, until golden and the filling is heated through.
What is the best way to cook radicchio to make it less bitter?
There are several ways! Besides stewing it slowly in the pan as suggested, you can blanch it in salted water for 2-3 minutes before sautéing it in the pan, or bake it in the oven with a drizzle of oil and a pinch of sugar or honey. The latter method enhances its natural sweetness, mitigating the bitterness.
