Crespelle with speck, radicchio, and fontina

I am happy to help you with the recipe for crespelle with speck, radicchio, and fontina! Here’s how to make this dish, which blends authentic Italian flavors in an elegant and inviting way.

Ingredients

• For the crespelle:

  • 100 g of flour
  • 2 eggs
  • 300 ml of milk
  • A pinch of salt
  • Butter for greasing

• For the filling:

  • 150 g of thinly sliced speck
  • 200 g of red radicchio
  • 200 g of fontina cheese

• For the béchamel sauce:

  • 50 g of butter
  • 50 g of flour
  • 500 ml of milk
  • Salt and nutmeg to taste

Preparation

1. For the crespelle, beat the eggs in a large bowl, add the salt and gradually add the flour, alternating it with the milk, until you obtain a smooth batter without lumps. Let it rest for about 30 minutes.
2. In the meantime, prepare the filling. Cut the radicchio into strips and the fontina into cubes. Briefly sauté them in a pan with a drizzle of oil, adding the speck towards the end of the cooking time so it doesn’t harden too much.
3. Prepare a béchamel sauce by melting the butter in a saucepan, adding the flour and mixing until it becomes golden. Gradually add the hot milk, continuing to stir to prevent the formation of lumps. Season with salt and nutmeg and cook until it thickens.
4. Cook the crespelle in a lightly buttered pan, pouring a ladle of batter and spreading it to cover the bottom of the pan. Cook on both sides until they become lightly golden.
5. Assemble the crespelle by putting some of the speck, radicchio, and fontina filling in the center of each one, and a spoonful of béchamel. Roll up or fold the crespelle on itself.
6. Arrange the crespelle in a baking dish, cover them with more béchamel, and sprinkle with some grated fontina.
7. Bake at 180 °C for about 20 minutes, until the surface becomes golden and crispy.

Curiosity

Crespelle (or crêpes) are a very versatile dish in Italian and French cuisine. They can be filled in a thousand ways, sweet or savory, and the dish you have chosen is special for the combination of sweet-bitter flavors given by the radicchio and sweet-salty flavors of the speck and fontina, making it a rich and tantalizing dish.

Bon appétit!