Filled Vegetarian Dinner Pancakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- For the crespelle
- 1 cup milk
- 1 cup flour
- 2 eggs
- salt
- sugar
- freshly ground peppers
- 3 Tbsps roughly chopped parsley
- 2 Tbsps freshly grated Parmigiano Reggiano
- clarified butter
- For the filling
- 1 Radicchio
- 1 small white onion
- ⅜ cup white wine
- salt
- freshly ground peppers
- olive oil
- 1.333 cups Ricotta cheese
Preparation steps
1.
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. )
2.
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.
3.
Place the crespelle on plates and fill with the radicchio and ricotta mixture. Serve sprinkled with a little melted butter and Parmesan shavings if you wish.
