Radicchio crepes (Crespelle al radicchio) from La Cucina: The Regional Cooking of Italy by Italian Academy of Cuisine

  • radicchio
  • eggs
  • all-purpose flour
  • milk
  • butter
  • broth
  • Parmigiano Reggiano cheese
  • egg yolks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Agaillard on January 09, 2016

    This is seriously good. The bechamel with the added parmesan combines perfectly with the radicchios and especially the garlic. I could have eaten it just by itself off the pan (and I did). I somehow forgot the white wine, and I think it would probably have made it even better, if possible. The crepes were thicker than I expected, but then again I had to second guess ingrédients as I only had metric or British measuring cups, which are slightly different from American ones.

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