- Cut the radicchio into small pieces, chop the shallot, and sauté it in a small saucepan with 2 tablespoons of extra virgin olive oil, the garlic clove, and the tapenade. Add the radicchio and cook over medium-high heat for a few minutes, until cooked through but not mushy.
If the mixture is too dry and not cooked enough, continue cooking by adding a little water or white wine.
- Remove the garlic and season with salt.
Place the ricotta, radicchio, and sweet and sour onions in a bowl, mix everything together, and sprinkle with pepper.
- Prepare the crepes.
Place 2 eggs in a bowl and mix them with 100g of 00 flour and a pinch of salt.
- In this first stage, it's best to mix with a short spatula or spoon, as the dry, firm mixture would be more difficult to work with a whisk. Then, working with the whisk, dilute the mixture with 250 g of milk until you obtain a fairly runny batter with no lumps.
- Melt a good knob of butter in a non-stick pan (22 cm diameter).
Pour the excess butter into the batter while stirring; this will enrich the mixture with flavor and keep the pan nicely greased.
- Heat the pan and pour an eighth of the mixture into the center, distributing it evenly over the entire surface.
- As soon as the batter has set and the edges start to curl up, turn the crepe over with a spatula and cook for another half minute.
- Fill half of the crepe with the mixture, spread it with the help of a spatula, leaving a 5/6 mm border, and close it.
- Line a baking tray with baking paper, arrange the crepes on it, sprinkle with béchamel sauce, a sprinkling of grated cheese and bake in a fan oven at 220°C for a few minutes or until they reach a nice golden color.
- Let them cool for about ten minutes before serving.