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how to make crepes with radicchio and bacon
The crepes with radicchio and speck, are a true delight for the palate, loved by both large and children! The pancake, after being filled, is rolled up and eaten, in this case we will use a mix of very sophisticated ingredients and gluttonous, but clearly the stuffing, to which it lends itself are really countless and tasty. If you’re curious to try them so we put together a how to make crepes with radicchio and speck:
to prepare for 8 pancakes you will need 1 kg. of flour, 150 gr. of fat, 4 gr. bicarbonate of sodium, 12 gr. of salt and 400 of water. While for the filling you will need radicchio 500 g fontina 250 g bacon 15 slices, butter 40 g , salt q.b. and black pepper q.b.
With everything you need at your fingertips, you can begin to prepare your pancakes by placing the flour sifted all’ inside of a vessel, then add the baking soda and lard at room temperature, and begin to knead, and then a little at a time, add l’ to the water, all’ inside of which you have dissolved the salt, then knead again for about 10 minutes, then cover with a damp cloth and let the mixture stand for about 30 minutes. In the meantime you can dedicate yourself to the preparation of the filling. Wash the radicchio and cut it into slices, then combine in a saucepan the butter and let cook the radicchio all’ internal very low flame and with the lid on for about ten minutes, stirring occasionally and keeping it aside. After this time, divide your dough into 8 portions and roll out each of these with l’ help of a rolling pin dusted with flour. At this point you take a non-stick pan and cook your pancakes on both sides for about 10 minutes, bucherellandone the surface occasionally with a fork. Your pancakes will be ready and you can with two slices of bacon to each, a pile of radicchio, prepared before, and a sprinkling of fontina cheese grated, then rolled up and served as well.
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