Filled Vegetarian Dinner Pancakes

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Filled Vegetarian Dinner Pancakes
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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
cup white wine
salt
freshly ground peppers
olive oil
1.333 cups Ricotta cheese
How healthy are the main ingredients?
Ricotta cheeseparsleyeggsaltsugarRadicchio

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.