Today I want to bring you into the kitchen with me to prepare a dish that smells like home, Sunday family gatherings, and authentic flavors: the Radicchio Crepes Casserole.
If you love lasagna but are looking for something more delicate and original, this version with crepes will win you over at the first bite.
The absolute star is the “king” of winter, Treviso radicchio, which with its slightly bitter aftertaste perfectly marries the creaminess of the béchamel.
To make everything even more special, I’ve added the character of Montasio cheese and a generous sprinkle of Parmesan for an irresistibly crispy crust.
It is an elegant dish, perfect for a dinner with friends or for Sunday lunch, but above all, it is real comfort food that warms the heart. I hope you will love this recipe as much as I do! It is one of those dishes that disappear in an instant as soon as it’s brought to the table.
And how would you personalize it? Maybe with the addition of some chopped walnuts for a crunchy note or some speck for a saltier touch?
Write me below in the comments what you think and if you’ll try to make it at home. I can’t wait to read your opinions and suggestions!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stove, Oven
- Cuisine: Regional Italian
- Region: Veneto
- Seasonality: Autumn, Winter, and Spring
Ingredients for the Radicchio Crepes Casserole
This dish has all my creativity, with a pinch of digital magic: I wrote it with the help of artificial intelligence following my recipe to be as clear as possible!
- Half quart milk (whole or skimmed)
- 3 eggs (medium)
- 1.5 cups all-purpose flour
- 1 quart milk (whole or skimmed)
- 7 tbsp butter
- 0.5 cup all-purpose flour
- 2 pinches salt
- 1 pinch nutmeg
- 12 oz red radicchio from Treviso IGP, late
- 7 oz Montasio cheese (diced)
- 3.5 oz Parmigiano Reggiano DOP (grated)
- 1 glass red wine (to deglaze the radicchio)
- 2 tbsp extra virgin olive oil
- 2 pinches salt
- 1 pinch black pepper (ground)
Procedure
Let’s prepare the crepes: In a bowl, beat the eggs and add the sifted flour alternating with the milk, stirring with a whisk to avoid lumps.
Let the batter rest for 30 minutes. Heat a lightly greased non-stick pan and cook one ladle of batter at a time, about one minute per side, until golden.
The béchamel: In a saucepan, melt the butter and add the flour, stirring quickly (creating the roux). Pour in the milk slowly, continuing to stir with the whisk until it thickens.
Adjust with salt and nutmeg. Keep it fairly fluid, so the casserole will remain soft in the oven.
The heart of the recipe: the radicchio, Wash and cut the radicchio into strips. In a large pan, heat a drizzle of oil and stew the radicchio over high heat.
Deglaze with the glass of red wine and let the alcohol evaporate. Cook for about 10 minutes until tender, then adjust with salt and pepper and add the béchamel to the pan, leaving about one ladleful for finishing the Radicchio Crepes Casserole.
Assembling the casserole: Take a round oven dish or a springform pan and spread a thin layer of béchamel on the bottom. Begin layering:
Place some crepes to cover the bottom of the dish, then a generous layer of radicchio and béchamel, add diced Montasio and plenty of grated cheese.
Repeat the process until you run out of ingredients, finishing the last layer with the reserved béchamel and plenty of Parmesan for gratin.
Baking: Bake in a preheated static oven at 350°F for about 20-25 minutes on the middle rack. In the last 5 minutes, switch to the grill function to achieve a golden and inviting crust.
Storage, tips, and variations
💡 Chef’s Tips (for a perfect result)
Resting is essential: If you have time, prepare the crepes batter an hour before (or even the night before and keep it in the fridge). This will allow the gluten to relax, and the crepes will be incredibly elastic and won’t tear.
The consistency of the béchamel: For this casserole, I recommend keeping it a bit more fluid than usual. Crepes, unlike fresh pasta, tend to absorb less liquid: a soft béchamel will ensure a creamy heart.
Well-drained radicchio: After deglazing with red wine, let the cooking liquid reduce well. If the radicchio remains too wet, it risks watering down the casserole.
🔄 Delicious Variations
The crunchy touch: Add a handful of chopped walnuts between each layer. The combination of walnuts, radicchio, and Montasio is a classic of the Venetian tradition that never disappoints.
“Strong” version: If you love strong flavors, replace half of the Montasio with Taleggio or aged Asiago.
Smoky note: For a more rustic taste, you can add slices of speck cut into strips along with the radicchio.
🔄 Delicious Variations
The crunchy touch: Add a handful of chopped walnuts between each layer. The combination of walnuts, radicchio, and Montasio is a classic of the Venetian tradition that never disappoints.
“Strong” version: If you love strong flavors, replace half of the Montasio with Taleggio or aged Asiago.
Smoky note: For a more rustic taste, you can add slices of speck cut into strips along with the radicchio.
🧊 Storage
In the fridge: You can store the crepes casserole in an airtight container (or covered with plastic wrap) for up to 2-3 days. When serving, heat it in the oven at 150°C to make it soft again.
In the freezer: If you’ve used fresh ingredients, you can safely freeze it. I recommend doing so already portioned or in the entire dish before baking. When you want to eat it, let it thaw in the fridge overnight and then bake it as usual.
Get ahead: It’s the perfect dish to prepare a day in advance! Resting allows the flavors to blend better, and it will be easier to slice perfectly.
Other Recipes
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FAQ (Questions and Answers)
Can I use round Chioggia radicchio instead of Treviso?
Yes, you can, but keep in mind that round radicchio is usually more bitter. To temper the bitterness, I recommend wilting it well in the pan with a pinch of sugar or adding a sweet note like honey to the cooking base.
Can the crepes be prepared in advance?
Absolutely yes! You can also prepare them the day before and store them in the refrigerator stacked on top of each other and covered with plastic wrap. This way, assembling the casserole will be very quick.
I can’t find Montasio cheese, what can I substitute it with?
Montasio is perfect for its ability to melt while remaining flavorful. Alternatively, you can use Asiago (medium or pressed), fontina, or for a milder flavor, Emmental.
Can I make a gluten-free version?
Certainly. You just need to replace the all-purpose flour with rice flour or a gluten-free mix for shortcrust pastry/crepes both in the crepes batter and for the roux of the béchamel. The result will be equally delicious!
How do I avoid lumps in the béchamel?
The secret is to pour the milk very slowly at first, one spoonful at a time, stirring well until a thick cream forms, and only then add the rest of the milk gradually. If lumps appear, don’t despair: a quick pass with an immersion blender will solve it all!
