Crêpes with Speck Alto Adige PGI sauce

Course: starter
Style: modern
Level of difficulty: medium

Preparation time: 60 min.
Created by: Herbert Hintner

Ingredients
2 people
4 people
8 people

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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