Radicchio and Mache Salad with Grapes and Crepes

For the salad: Rinse and spin dry the radicchio and mache.

Pluck the radicchio into bite-size pieces.

Peel the celery root and cut into fine strips, sprinkle with lemon juice.

Rinse the grapes, pluck from the stems and halve.

In a bowl, whisk together the vinegar and sugar and gradually add the oil until emulsified. Season with salt and pepper.

For the crepes: In a bowl, whisk the flour with milk and eggs, stir in nuts and parsley and season with salt. Cover and let stand 20 minutes.

Heat a little 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. Roll the crepes up and slice.

Add the radicchio, mache, celery root and grapes to the bowl of dressing and serve the pancakes on the salad.

For successful crepes:

Use a shallow skillet for sauteing, it makes it easier to lift and turn the crepes. Pour only enough batter into the pan to cover the bottom in a thin layer.

A ½ teaspoon of butter is sufficient to saute a crepe.