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chestnut crepes with spinach and radicchio quartirolo

These pancakes are inspired by version , but adapted according to our availability and ideas

At the base of the dish we experienced a creamy sauce yogurt and walnut pesto: sensitive, able to keep it almost creamy, the duo also goes well walnuts and radicchio.

We were the first made with chestnut flour and, contrary to our expectations, the flavor is strong and tasty.

The filling is soft, enriched with a cheese that he married well with the radicchio, simple, it hard not soft, do not lose consistency suitable for the pan.

The final sprinkling of hazelnuts gave a little 'crunchiness of this soothed and vegetables, known to be bitter.

cooking to crisp is preferred by us, and also well-established for the crepes, it keeps them soft, not dry, as well as being very fast.

for 15 pancakes Ingredients:

For the crepes:

2 eggs

milk

flour Chestnut

rice flour Molino Rossetto

rosemary

salt

For the filling:

1 head radicchio di Chioggia

1 / 5 red onion

soy sauce

red wine

extra virgin olive oil

sugar

salt

cheese Quartirolo

coarsely chopped hazelnuts

2 Tbsp walnut pesto

4 Tbsp plain yogurt creamy

Beat the eggs. Mix flour with milk until blended.

Mix the flour with the eggs and season with rosemary and salt. Let stand in refrigerator for about half an hour.

Trim the radicchio and pan-fried with onions fried in oil. Season with salt and soy sauce, sweetened with sugar and cook with wine.

Prepare the crepes on the plate, then stuff with radicchio and cheese.

the pan to distribute a layer of crisp pesto and 2 tablespoons of yogurt Put the pancakes and cover with the remaining yogurt, a bit 'of radicchio and quartirolo finally the hazelnuts.

Cook in the microwave with crisp function for about 12 minutes.