was a life that I did not make the cracks ... but good! I confess that the temptation to make one with nutella was great, thank goodness that I had at home ...: o)
Ingredients (4): 120
140 grams of flour 00 g
milk 2 eggs 1 pinch of salt
for the filling: 300 gr of ricotta
thyme leaves
a drop of oil salt and pepper 2 heads of radicchio
Mix flour with milk and a pinch of salt with a whisk so as not to form lumps. Add eggs and mix well.
Let the dough for an hour.
Meanwhile, prepare the filling, mix ricotta with oil, thyme, salt and pepper. Apart
cook the radicchio into strips with oil, salt and pepper to finish.
Preheat a nonstick Pentolina with a bit of butter and pour a ladle of batter for the cracks. Just coagulate the edges, turn the crepe on the other hand, leaving a minute and remove the crepe from the pan. Continue this for 7 more crepes.
Fill each crepe with a tablespoon of seasoned ricotta cheese. Place
then the cracks in a buttered pan, put a bow on each of butter and bake at 220 degrees for 10 minutes. Serve on a bed
re radicchio.
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