Crepes with radicchio and gorgonzola are a flavorful and super easy main dish!
Savory crepes are a perfect base for creating refined and tasty dishes to be baked in the oven, and the combination of radicchio and gorgonzola is a winning combination that we have already tried in other delicious recipes, for example with gnocchi and rice. In this recipe, the crepes are filled with a creamy filling of stewed radicchio and sweet gorgonzola fondue, then folded into a bundle and baked in the oven. They will form a golden crust and be creamy and super stringy!
The process is simple: start by preparing the crepe batter, which must rest to ensure a smooth and homogeneous consistency. Meanwhile, cook the radicchio until tender and mix it with the melted gorgonzola and cream. Once ready, the crepes are filled, folded in half and then into a wallet, placed in the baking dish with more gorgonzola cream and grated Emmental, and baked for a few minutes to achieve a light gratin.
The crepe batter can be prepared in just a few minutes, even in advance by storing it in the fridge. For cooking, a good non-stick pan will suffice for an optimal result. The filling is also very quick because the radicchio cooks in a few minutes, as does melting the gorgonzola. You can choose between long radicchio or Treviso or Chioggia round-shaped radicchio. Additionally, you can enrich the filling with cheeses like mozzarella or provolone, and with cold cuts like ham or mortadella. The result? A dish with an enveloping taste, perfect as a Sunday main course, dinners with friends, or other special occasions, to impress guests or simply to treat yourself to a moment of pleasure at the table. Like lasagna and other baked pasta dishes, they can be prepared well in advance and preserved raw ready to be baked or already cooked, great to reheat. Try them!
Also discover:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, Winter
Ingredients to prepare Crepes with Radicchio and Gorgonzola
- 3 eggs
- 500 ml milk
- 250 g flour
- 40 g butter
- salt
- 2 heads radicchio
- 250 g gorgonzola
- 80 g cooking cream
- 1 onion (or a shallot)
- emmental (grated or grated parmesan)
- extra virgin olive oil
- butter
- salt
- pepper
Tools to prepare Crepes with Radicchio and Gorgonzola
- Bowl
- Whisk
- Pan
- Crepe Maker
- Spatula
- Baking Dish
- Oven
How to prepare crepes with radicchio and gorgonzola
Prepare the crepe batter: in a bowl, beat the eggs with the salt.
Pour the milk in a stream, then add the cold melted butter.
Then add the sifted flour, stirring continuously with a whisk to avoid lumps. Cover and let the batter rest in the refrigerator for at least 30 minutes.
Cook the crepes: heat a non-stick pan with a veil of butter, pour a ladle of batter, and distribute it evenly by rotating the pan.
Cook for about 1 minute per side over medium-low heat.
Repeat this operation until the batter is finished, greasing the pan as needed. Then stack the crepes on a plate and cover them to keep them soft.
Prepare the filling: chop the shallot or onion and sauté it in a pan with olive oil.
Add the washed and sliced radicchio, season with salt and pepper, and cook until tender.
Separately, melt the gorgonzola with the cream in a pot. Add half of the gorgonzola fondue to the radicchio and mix well.
Fill the crepes: distribute the filling in the center of each crepe.
Fold it in half and then into a wallet, creating many crepe triangles.
Lay a first layer of crepes with radicchio and gorgonzola in a buttered baking dish and sprinkle with half of the remaining gorgonzola fondue.
Make a second layer of crepes and cover with the remaining gorgonzola cream and grated Emmental.
Bake at 356°F for about 10 minutes, until golden.
Enjoy the crepes with radicchio and gorgonzola.
Storage, Tips, and Variations
You can store the crepes with radicchio and gorgonzola in the fridge either raw and ready to cook or cooked for 1-2 days. Additionally, you can freeze them.
If you prefer a milder flavor, use sweet gorgonzola. For a more intense taste, choose spicy gorgonzola or replace it with taleggio.
FAQ (Questions and Answers)
Can I make the crepes in advance?
Yes! You can prepare them the day before and store them in the refrigerator covered with film or freeze them separated with parchment paper.
Is the radicchio going to be bitter?
To soften the bitterness, you can sauté it in a pan with a drop of honey or balsamic vinegar.
Can I use another type of flour?
Yes, you can use whole wheat flour for a more rustic flavor or a gluten-free flour or buckwheat flour for a version suitable for celiacs.
How to prevent crepes from breaking?
Make sure to let the batter rest and use a well-heated and greased pan. Also, flip them gently with a wide spatula.
