Crêpes with Speck Alto Adige PGI sauce

Course: starter
Style: modern
Level of difficulty: medium
Preparation time: 60 min.
Created by: Herbert Hintner

     

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  Crêpes with Speck sauce



Crêpes:
25 g Radicchio Rosso di Treviso PGI
50 g Casatella Trevigiana PDO 
125 ml milk
50 g plain flour 
1 egg
Salt and pepper
Speck sauce:
40 g diced Speck Alto Adige PGI
50 g vegetable stock 
125 g butter 
25 g onion 
10 g chopped parsley
Crêpes:
50g Radicchio Rosso di Treviso PGI 
100 g Casatella Trevigiana PDO 
250 ml milk 
100 g plain flour 
2 eggs
Salt and pepper
Speck sauce:
80 g diced Speck Alto Adige PGI 
100 g vegetable stock 
250 g butter
50 g onion 
20 g chopped parsley
Crêpes:
100 g Radicchio Rosso di Treviso PGI 
200 g Casatella Trevigiana PDO 
500 ml milk 
200 g plain flour 
4 eggs
Salt and pepper
Speck sauce:
160 g diced Speck Alto Adige PGI 
200 g vegetable stock 
500 g butter 
100 g onion 
40 g chopped parsley
 

Preparation

Cut the Radicchio julienne and place it in a large bowl, then add the cold milk, the eggs and the salt and mix until smooth and all lumps dissolved. Melt a knob of butter in a 18 cm Ø non-stick pan and place a dollop of the batter to make a crêpe. Prepare all of the crêpes in the same manner. Season the Casatella cream cheese with a little salt and pepper and garlic-scented olive oil. Place a crêpe on a piece of heat-resistant cling-film and smear with the Casatella cream, then roll it up using the film. Arrange all of the crêpes prepared this way in a buttered pan, seal the pan with a heat-resistant film and bake in a pre-heated oven at 120°C for 15 minutes.

Speck sauce:

Heat the vegetable stock and add to it little by little the diced butter cold from the fridge. Add the diced Speck Alto Adige PGI, the previously browned chopped onion and the chopped parsley. Cut each crêpe into three equal portions and arrange on a serving plate. Pour the Speck Alto Adige PGI sauce around them and finish decorating with the Radicchio julienne.

 

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