Crêpes taleggio, radicchio and walnut sauce

Difficulty: medium
Cooking time: 15 minutes
Preparation time: 45 minutes
Makes: 10-12 crêpes

Crêpes are a versatile dish which you can make using a range of mixtures and fillings – it’s a good idea to practice cooking them a few times, so you can get them nice and thin without breaking them.

For this starter, we’re using the most traditional batter mix.


100 g plain flour · 200 ml milk · 2 eggs · 1 tsp oil · a pinch of salt · for the filling: 80 g radicchio · 80 g taleggio cheese · 1 tbsp white wine · oil and salt · for the walnut sauce: approx. 150 ml béchamel · five or six walnuts · grated parmesan


To prepare the crêpe batter, beat the eggs and add the milk and the oil little by little; place the flour and salt in a bowl, and pour in the mixture slowly, continuing to beat to avoid any lumps (you can even use a blender for this part to obtain a smooth batter in just a few seconds). Leave the batter to rest for around half an hour.
Heat a little oil in your frying pan, then take a small ladleful of batter, pour into the pan and rotate your wrist to spread the mixture over the bottom of the frying pan. Turn over each crêpe to make sure it is golden brown on both sides. Stack the crêpes on a plate, greasing the frying pan before each new ladle of batter. Each crêpe should be nice and thin.
Now wash and drain the radicchio, and cut the leaves into strips. Heat a tablespoon of oil in a frying pan and add the radicchio (you can also add garlic or onion if you like), toss for a few seconds then add the white wine and allow to evaporate. Wilt the leaves, switch off the heat and add the cubed taleggio cheese, stir, then cover and set aside in a warm place. Shell the walnuts and place in a blender with the béchamel (which should be fairly liquid) and blend for a few seconds. Cover the base of an oven dish with a few spoonfuls of this sauce, then fill each crêpe with a tablespoon of the radicchio and taleggio cheese mixture.


Fold the crêpes into triangles and place in the oven dish in a single layer. Pour over the remaining walnut sauce and sprinkle generously with grated parmesan.
Bake at 200°C for around 15 minutes. Serve immediately.
Taken from Un tavolo per quattro