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1
Preheat oven to 350F.
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2
To make crespelle, sift flour into a bowl.
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3
Crack eggs into bowl and beat, adding milk a little at a time until all is incorporated.
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4
Allow to rest 30 minutes.
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5
To make the filling, heat olive oil in an 8-inch saute pan until smoking.
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6
Add onion and saute until soft, 5 to 6 minutes.
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7
Add radicchio.
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8
Saute until soft, 5 to 6 minutes, and pour mixture into a bowl.
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9
Stir in goat cheese, balsamic vinegar and parsley and set aside.
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10
Heat a 6-inch non-stick pan until hot and brush with olive oil.
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11
Turn heat down to medium and pour 1-1/2 tbsp.
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12
batter into pan.
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13
Cook until pale-golden, approximately one minute, and flip.
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14
Continue the process until all the batter has been used, yielding 8 to 10 crespelle.
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15
Fill each crespelle with 2 tbsp.
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16
goat cheese mixture and fold in half.
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17
Continue filling all crepes until all crepes are full.
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18
Be sure to leave 4 tbsp.
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19
goat cheese mixture for topping.
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20
Butter bottom and all sides of a 10x8-inch ceramic baking dish.
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21
Lay filled crespelle overlapping in baking dish.
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22
Smear remaining goat cheese mixture over top and place in oven until piping hot and crispy on top, 12 to 15 minutes.
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23
Remove and serve with a raw radicchio salad.
