Crêpes with Onions, Red Radicchio and Balsamic Vinegar of Modena “since 1891” aged


1 egg
150 g milk
20 g butter
1 pinch of salt
80 g flour “00”
Tropea onions
Extra Virgin Olive Oil
3 cloves of garlic
Red radicchio
Balsamic Vinegar of Modena “since 1891” aged



Whisk an egg, add milk, butter and a pinch of salt. Sift the flour stirring constantly. Pull the dough with energy until smooth and homogeneous. Let it rest for half an hour.
Slice the onions and fry them with a little olive oil and three cloves of garlic. Add a tablespoon of Balsamic and continue to cook. Julienne the radicchio and add it to the onion. Cook for 15 minutes. Add salt and remove from fire. Prepare the crêpes in a nonstick pan and fill them with onions and radicchio. Smear them with melted butter and bake them at 200° C for 10 minutes. Take them out of the oven and garnish with a few drops of Balsamic Vinegar of Modena “since 1891” aged. A French dish with a touch of Italian taste!

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