Crepes Filled with Cream Cheese, Oranges, Radicchio and Fennel
For the crepes: In a bowl, mix the flour with milk and salt until smooth. Cover and let stand 20 minutes, then stir in the eggs until well combined, cover and let stand 10 minutes.
For the filling: Rinse the fennel, remove the fronds and set aside. Thinly slice the bulb and place in a bowl with the vinegar and oil and toss to coat. Rinse the radicchio, cut into thin strips and add to the bowl with the fennel. Peel the carrots and cut into very thin julienne strips and add to the bowl. Toast the pine nuts in a dry skillet, remove and let cool slightly. Working over a bowl to catch the juice, with a paring knife, follow the curve of the fruit and remove the peel and white pith from the oranges. Cut in between the membranes to release the fruit. Squeeze the shells to get all the juice. Mix the juice with the orange segments and pine nuts and add to the bowl with the salad. Season with salt and pepper. Stir together the cream cheese and cream until smooth. Peel the garlic and push through a garlic press into the cream cheese mixture.
Stir the crepe batter, if it's too tight, add a little water, Heat some clarified butter in a pan, pour in a ladleful of batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter.
Lay 4 crepes next to each other on the work surface, spread with the cream cheese mixture. Drain the salad a little and spread on the crepes. Sprinkle the basil leaves and the fennel fronds over and roll up the crepes,secure each with two wooden sticks. Cut in half crosswise and place two halves on each plate and serve immediately. Reserve any leftover crepes for another use.