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4 November 2016

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Beetroot crepes with radicchio and walnuts

by Kristel Cescotto

The beetroot crepes with radicchio and walnuts are a vegetarian and lactose-free dish, a delicious treat that reach agreement with everyone thanks to its delicacy. These crepes are an amazing thing. I wondered how to make a delicious recipe also beautiful, I found the answer – as often happens – in the power of pink. A beetroot dose and we are golden: these are the crepes I was dreming about!

INGREDIENTS (serves 4)

Crepes:

  • 2 beetroots pre-cooked (and their juice)
  • 250 ml of rice milk
  • 3 eggs
  • 200 gr of flour
  • a pinch of salt
  • 3 heads of radicchio Treviso (or red chicory)
  • a quarter of a red onion
  • a handful of nuts
  • grated Parmesan q.s.
  • salt, pepper, extra virgin olive oil q.s.

Vegan bechamel:

  • 70 gr of margarine
  • 70 gr of flour
  • 700 ml of rice milk
  • salt to taste

 

Matching soundtrack: Mirror man, Ella Henderson
crespelle di rape rosse

 

PROCESS

Start making the crepes, like this:

  1. blend the beetroots with 3 tablespoons of their juice (usually in vacuum-packed of pre-cooked beetroots there’s their red juice);
  2. in a bowl mix little by little the milk with the flour, until there will be no lumps;
  3. beat the eggs with a pinch of salt and add to the milk, stir well and add also the beetroots puree;
  4. heat a frying pan and grease it lightly, cook the crepes and save for later.

Now’s the time of radicchio:

  1. wash and dry its leaves;
  2. cut them into small pieces;
  3. sauté with a little extra virgin olive oil for 15 minutes with chopped onion, salt and pepper.

Now all you have to do is bechamel:

  1. melt the margarine on low heat;
  2. turn off the heat and add in the flour a bit at a time, stirring carefully;
  3. so add a little milk and let them mix, once absorbed pour all the remaining milk;
  4. cook the bechamel on low heat, stirring constantly until boiling. Add salt and put in also an handful of Parmesan;
  5. set aside a bowl of “white” bechamel – you’ll need it later – and add to the remaining béchamel the cooked radicchio.

You can form the crepes as you like, I make them out with a triangle shape; however they are very easy to make: you just have to fill the crepe with a few tablespoons of radicchio cream, wrap it in half and spread again with a spoonful of radicchio, folding it over itself. Once formed all the triangles of crepes, arrange them on a lightly greased baking tray with a few spoonfuls of sauce, a sprinkling of grated Parmesan and an handful of chopped walnuts. Bake in pre-heated oven for about twenty minutes at 180 ° C.

Crespelle di rape rosse con radicchio e noci

Crespelle di rape rosse con radicchio e noci

Crespelle di rape rosse con radicchio e noci

Crespelle di rape rosse con radicchio e noci

Ph. Sara Cartelli
© The Eat Culture

Photos: Sara Cartelli

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Author

Kristel Cescotto

Omnia vincit amor

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Kristel Cescotto

Bio:

Once upon a time there was a 30 years old girl, and she has not the slightest idea what it would be at 32: one, no one but for sure no one hundred thousand. Daughter, sister, friend, mom of a dog, woman of an amazing man. Thinker fulltime, practices the Universal Love. Always looking for which direction take to and who to be doing it. Thank God everything flows. Panta Rei. And in the end, as in a beautiful garden Bahai, she will be delighted by lighting… and she lived happily ever after.

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