Prepare the crepe batter:

1. 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:

1. Heat the olive oil in a large pan over medium heat.
2. Add the radicchio and garlic. Saute until radicchio is beginning to wilt.
3. 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.
4. 

Make the bechamel sauce:

1. In a medium saucepan, melt together the flour and butter, stirring constantly until the flour has cooked but is not brown.
2. 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.)
3. Whisk in the egg yolks and cheese, then stir in the radicchio.
4. Season to taste with salt and pepper. Set aside while you make the crepes.

Make the crepes:

1. Heat a nonstick skillet over medium heat.
2. Add 1 tablespoon of butter to coat the pan. Once the butter stops foaming, pour in 1/4 to 1/3 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.
3. Remove to a warm plate and repeat with remaining batter. You will have about 15 crepes.
4. 

Assemble and bake:

1. Preheat oven to 350 degrees F.
2. 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.
3. 
4. 
5. Bake until golden and heated through, about 20-25 minutes.
6. Slice into wedges with a very sharp knife and serve immediately.