Living in the Treviso, Italy area, we see radicchio everywhere. Radicchio di Treviso is purple and white, and is sort of the shape of romaine lettuce. Since it is such a local staple, I knew I had to give it a try and this recipe for Radicchio Crepes seemed like a logical place to start, given my affinity for all things crepe-related. A word of warning to those who may have never tried radicchio di Treviso before...it is bitter. If you're not used to it (which I am not), it can be overpowering and resemble the taste of getting hairspray in your mouth. I know, I know. I'm not instilling a lot of confidence in you all that this is a delicious recipe. Believe me, there are easy ways to reduce the bitterness if you would like to, and I'll share those with you. If you like to embrace the bitterness, by all means, please do. I do not care for radicchio at its full strength. In fact, if you prefer to eliminate the radicchio from this recipe all together, I would suggest using spinach in its place for a perfectly lovely alternative with no risk of bitterness.
You can read more about Radicchio in this article from the New York Times: Radicchio: Tasty but So Misunderstood from 1988, but still perfectly relevant, in my opinion.
How to decrease the bitterness of radicchio:
1. Remove the outer wilted leaves and the core and stem. Submerge remaining radicchio leaves in a large bowl of ice water for 30 minutes. Drain and proceed with recipe. (While this did remove some of the bitterness, there was still a good bit remaining. Definitely better than when I tried it without using the ice bath though.)
2. Remove the outer wilted leaves and the core and stem. In a medium saucepan, bring equal parts white wine vinegar and water to a boil. Blanch the radicchio leaves for about 15 seconds and drain excess liquid. Immediately plunge into ice bath of water with ¼ cup of sugar dissolved in it. Let soak in sweetened ice bath for several minutes before draining and continuing on with recipe. (The vinegar solution not only assists in decreasing bitterness, it also helps the radicchio to retain more of its purple color. Without this method, the radicchio turns dark brown when cooked. This is my preferred method, but please note that you will be able to detect a hint of the vinegar taste afterward. I preferred it to the natural bitterness, but die-hard radicchio fans would probably shudder at the thought of doing such a thing.)
PrintRadicchio Crepes (Crespelle al Radicchio)
- Total Time: 1 hour 30 minutes
- Yield: Serves 6
Ingredients
For the crepes:
- 4 large eggs, beaten
- 2 cups all-purpose flour
- 2 ¼ cups milk
- 4 tablespoons unsalted butter
For the filling:
- 2 tablespoons olive oil
- 1 pound radicchio (preferably from Treviso) cored and chopped into small pieces
- 2 cloves fresh garlic, minced
- ¼ cup white wine
For the bechamel (sauce):
- 5 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 ¼ cups milk
- 1 ¼ cups chicken broth
- 3 large egg yolks
- 4 tablespoons grated Parmigiano-Reggiano, plus more for serving
- Salt and pepper
Instructions
Prepare the crepe batter:
- Mix the eggs, flour, and milk in a blender or by hand until no lumps remain. Refrigerate at least 30 minutes. While the batter is chilling, make the filling.
Make the filling:
- Heat the olive oil in a large pan over medium heat.
- Add the radicchio and garlic. Saute until radicchio is beginning to wilt.
- Adjust the heat to low and continue to saute, stirring frequently, until tender and the bitterness has mellowed to your preference. (Be sure to taste as you go!) Remove from heat.
Make the bechamel sauce:
- In a medium saucepan, melt together the flour and butter, stirring constantly until the flour has cooked but is not brown.
- Add milk and broth in very small additions, whisking constantly until heated through and thickened. (If you add the liquid all at once, you'll have a lumpy sauce.)
- Whisk in the egg yolks and cheese, then stir in the radicchio.
- Season to taste with salt and pepper. Set aside while you make the crepes.
Make the crepes:
- Heat a nonstick skillet over medium heat.
- Add 1 tablespoon of butter to coat the pan. Once the butter stops foaming, pour in ¼ to ⅓ cup of batter to thinly coat the bottom of the pan. When the edges begin to look dry, and the center loses some of its sheen, gently flip the crepe over and cook the other side until lightly golden.
- Remove to a warm plate and repeat with remaining batter. You will have about 15 crepes.
Assemble and bake:
- Preheat oven to 350 degrees F.
- Lightly butter a baking dish that is slightly larger than your crepes. Arrange crepes in the baking pan in alternating layers with the radicchio sauce, ending with a crepe on top. Sprinkle top crepe with Parmigiano-Reggiano and dab with butter.
- Bake until golden and heated through, about 20-25 minutes.
- Slice into wedges with a very sharp knife and serve immediately.
Notes
Adapted slightly from: La Cucina: The Regional Cooking of Italy by the Italian Academy of Cuisine
Cristina
Hi, Mandy! Loved your post! I'm so jealous...I miss eating this radicchio!
My mother-in-law, who was an amazing gardener, grew this radicchio. The process is quite unusual and somewhat lengthy. She would plant the seeds in June and it grew into rather large leafy plants. After it had been exposed to repeated hard frosts, she would dig it up in large bunches and store it in a tub of water in the dark. About 3 weeks later, she would bring it out, discard and trim off the large rotted leaves, and voilà, you had the beautiful red and white heart!
It is quite bitter and it takes a while to get used to its taste. However, another way to reduce its bitterness is to grill it! Or try it in a risotto! Whichever way you try it, enjoy it!!
Mandy
I wish so badly we had access to a grill (or that I would have had room in my luggage for my cast-iron grill pan at least) so I could try it grilled. I've heard it is delicious prepared that way.
Bake Bellissima
Your crespelle look so delicious…can't wait to try this recipe!
Mandy
Thanks so much! I love anything and anything that involves crespelle!
hipfoodiemom
Oh my goodness, I love that you made radicchio crepes! they look so good and I'm all about embracing the bitterness. . plus you can always make more bechamel sauce to drizzle on top too, right?! love!
Mandy
You can NEVER have too much bechamel! Someone should stitch that on a pillow or something. Words to live by...