Filled Vegetarian Dinner Pancakes

Mix the milk, eggs, 1 tsp salt, flour, sugar, pepper, Parmigiano and parsley to a smooth batter. Heat a little butter in a frying pan and make 4 pancakes, adding a little butter between each one. Keep warm. (Keep any excess batter in the fridge. Alternatively use up all the batter and keep any excess pancakes in the fridge. )

Remove the outside leaves from the radicchio and halve and shred the head. Peel the onion and slice thinly lengthwise. Heat 3 tbsp olive oil in a frying pan and sweat the onion until soft. Add the radicchio and stir over a medium heat until it collapses. Sweat for a further 1-2 minutes, then add the wine. Allow the wine to evaporate slightly, then cook gently over a low heat for a further 2-3 minutes. Season with salt and plenty of pepper. Quickly stir in the ricotta.