Radicchio and Ricotta Cheese Crepe on creamy mashed potatoes

For crepes’ batter

2/3 cup Rice flour

1 ¼ cup Fresh milk

2 Eggs

1 pinch of salt

¾ oz. Butter

 

For the filling

3 Radicchio

1 ¼ cup Fresh ricotta cheese

1 Shallot

Salt

 

For potatoes cream

5 Potatoes

1 shallot

2 ½ cups Water

Salt

Extra Virgin Olive Oil

Emilio Balsamic Vinegar of Modena

Rosemary

Let’s start preparing the crepe batter.

Combine eggs, milk, rice flour and a pinch of salt in a mixing bowl. Add milk and whisk vigorously until smooth. Cover the bowl and put in the fridge for 20 minutes. In the meantime, prepare the creamy mashed potatoes.

Clean, peel and cut potatoes. In non-stick pan brown a shallot in extra virgin olive oil. Add potatoes, leave for 2 minutes in oil and then add water until potatoes are entirely covered. Leave on the stove for 20 minutes, adding water when necessary. When potatoes are completely cooked, turn off the stove and using an immersion blender, transform the potatoes into a cream.

Add salt.

The next step is to fill the crepes.

Thoroughly clean radicchio and remove the external leaves. Cut radicchio and a shallot into slices. In a big non-stick pan brown shallot in extra virgin olive oil for a few minutes, then add the radicchio. Brown radicchio and add some salt if necessary.

As soon as radicchio is smoother, turn off the stove. Put radicchio in a bowl with ricotta cheese and mix them using an immersion blender. Remove the batter from the fridge and mix it softly to have it ready. In a non-stick pan melt a pat of butter, clean the pan and pour a dose of batter to create the first crepe. Turn to cook both sides and then remove from the pan. Continue until the batter is finished.

Put crepes on a tray.

Pour creamy mashed potatoes in the serving dish and add a tablespoon of Emilio Balsamic Vinegar of Modena and blend. Gently the crepe from the disposable aluminum cups or a muffin pan and place it in the center of the dish. Garnish with some drops of Emilio Balsamic.