Radicchio Crespelle casserole

Name: Radicchio Crespelle casserole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Eggs (size M); 500 ml Milk; 7-10 Tbsp Salt; 220 g Flour; 100 g Walnut kernel halves; 3 Heads radicchio salad; 3 TABLESPOONS Oil; 2-3 TABLESPOONS Red wine vinegar; 1 TABLESPOON Sugar; 7-10 Tbsp Pepper; 8 thin slices of cooked ham; 1 untreated lemon; 20 g Butter or margarine; 150 ml Vegetable broth; 75 g Parmesan cheese; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Eggs (size M)
500 ml Milk
7-10 Tbsp Salt
220 g Flour
100 g Walnut kernel halves
3 Heads radicchio salad
3 TABLESPOONS Oil
2-3 TABLESPOONS Red wine vinegar
1 TABLESPOON Sugar
7-10 Tbsp Pepper
8 thin slices of cooked ham
1 untreated lemon
20 g Butter or margarine
150 ml Vegetable broth
75 g Parmesan cheese
7-10 Tbsp grated nutmeg
7-10 Tbsp Grease

Directions

1
Mix the eggs, 250 ml milk, 1 pinch of salt and 200 g flour with a whisk to a smooth dough. Cover and let it swell for about 15 minutes. Roast the walnuts in a pan without fat. Remove and chop coarsely, except for a few for garnishing.
2
Clean, wash and quarter the radicchio. Remove the stalk and cut the quarters into strips. Heat 1 tablespoon of oil in a large frying pan. Fry the radicchio strips in the pan for about 1 minute, then add vinegar and sugar and mix well.
3
After 1-2 minutes add chopped walnuts and remove from the heat. Season with salt, pepper and possibly some sugar. Heat 2 tablespoons of oil in portions in a frying pan (bottom approx. 20 cm Ø). Bake 8 pancakes from the dough one after the other.
4
Cover each pancake with 1 slice of ham and radicchio, then roll up tightly. Place the crespelle in a greased casserole dish (approx. 15 x 20 cm). Wash lemon hot, grate dry and thinly grate half of the peel.
5
Halve the lemon and squeeze the juice. Melt the fat in a small pot. Stir in 20 g flour and sweat for about 1 minute. Add 250 ml milk, stock and lemon juice while stirring and simmer gently for 3-5 minutes.
6
Grate parmesan. Add lemon zest to the sauce and season with salt, pepper and a little nutmeg. Spread the lemon sauce over the crespellet and sprinkle with parmesan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.
7
Sprinkle with remaining walnuts.