Crespelle with speck, radicchio and fontina

To make crespelle with speck, radicchio, and fontina, first prepare the crepe batter: pour the eggs and milk into a bowl 1, add the melted and cooled butter. Mix well, then add the sifted flour 2 and a pinch of salt. Mix thoroughly with a whisk to avoid forming lumps 3, then cover with plastic wrap and let rest in the refrigerator for about 30 minutes.

In the meantime, wash the radicchio and cut it into pieces 4. In a pan, heat a drizzle of oil with the garlic, then add the radicchio 5, salt, pepper, and cook for 5 minutes over medium heat 6. Turn off the heat, cover with a lid and set aside.

Proceed to cook the crepes: heat and slightly butter a 9.5-inch crepe pan (or a thick-bottomed non-stick pan), then pour a ladle of batter in the center 7 and use the appropriate tool to spread it over the entire surface (or rotate the pan). When the edges of the crepe start to lift, use a spatula to gently flip it to the other side 8. Each crepe will cook for a total of a couple of minutes: one and a half minutes on one side and 30 seconds on the other. As they are cooked, stack the crepes on a plate and let cool 9, then cover with plastic wrap to prevent them from drying out.

At this point, grate the fontina with a large-hole grater 10 and proceed to assemble the crespelle. Fill half a crepe with radicchio and a generous handful of grated fontina 11, then place 3 slices of Speck 12.

Fold the crepe first in half and then into quarters to form a triangle 13; proceed this way with all the others. Once ready, place the stuffed crespelle in a buttered baking dish, brush them with a little more melted butter 14 and sprinkle with grated Parmesan 15. Bake for 5 minutes in grill mode at 464°F.

In the meantime, cut the Speck into strips 16. Heat a non-stick pan well, then add the Speck 17 and brown it over medium-high heat for 3-4 minutes 18.

Once gratinated, take the crespelle out of the oven 19, season with a grind of pepper, and garnish with the crispy Speck 20. Your crespelle with speck, radicchio, and fontina are ready to be served 21!