Ingredients
FOR THE CREPES:
100 gr wheat flour
150 ml milk
1 egg
Basil
salt
Knob of butter
Chives
FOR THE STUFFING:
200 gr radicchio
2 shallots
150 gr stracco di capra
Oil
Salt and pepper
FOR THE PUMKIN CREAM:
200 gr pumkin
50 ml cream (or butter)
A hint of paprika
1-2 Cc of oil
Salt and pepper
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Preparation
CREPES PREPARATION:
Whip the egg, and in another bowl melt the butter. Pour the wheat flour into a large bowl, add the salt, then pour the milk, stirring with a whisk. Once the milk has been absorbed, add the whipped egg and the melted butter at room temperature. Add some finely chopped basil and mix everything with a whisk to obtain a homogeneous mixture. Cover the bowl with a food wrap and let it rest in the fridge for 30 minutes.
PUMPKIN CREAM PREPARATION
Boil the pumpkin in salted water for approx. 15 minutes. Once cooked, add cream, oil, paprika , salt, pepper and blend until it has a creamy consistency.
STUFFING PREPARATION
Finely cut the shallot, browning it with a little oil and add the finely chopped radicchio
Season with salt and pepper and cook for 15minutes over low heat covering with a lid.
AND NOW PREPARE OUR CREPES
Heat a crepe maker or non-stick pan with low sides. Grease with butter. Pour a ladle of dough and swirl the pan to distribute the liquid. Turn the crepe when it starts to brown and cook on the other side for a couple of minutes. Stuff the crepes with radicchio and diced cheese, close the bundle with the chives and bake in the oven at 180°C for 10 minutes. Spread the pumpkin cream on the plate, then the stuffed bundle and serve it.
