February 13, 2013

My children may be in their 20s but Pancake Day is still their favourite day. This year my daughter’s cooking Crespelle stuffed with Radicchio and Goat’s Cheese (not quite the simple orange and sugar concoction they used to devour as children!)



¾ cup plain flour

2 eggs

1 cup milk

Pinch of salt


EV olive oil

1 red onion (finely chopped)

3 heads of Radicchio (roughly chopped)

1 tsp fresh rosemary (chopped)

8ox goat’s cheese

2tbsp balsamic vinegar

¼ cup parsley (finely chopped)

3 tbsp unsalted butter


Start making the batter by sifting the flour into a bowl. Crack the eggs into the flour & beat, adding the milk gradually until fully incorporated. Add the salt and allow to rest for 20 mins.


Pre-heat the oven to 350 F.


Add a few tablespoons of olive oil to a deep sauté pan and heat. When it’s smoking, add the onion and sauté over a medium heat for 5mins, until soft. Add the radicchio and sauté until soft. Remove from the heat & place in a bowl, before stirring in the goat’s cheese, balsamic vinegar and parsley. Set to one side.


Add a little oil to a pan and heat through. Turn the heat down to a medium setting & place 1 ½ tbsp batter into the pan. Cook until pale golden & flip. Cook briefly on second side & remove. Repeat the process with the rest of the batter.


Fill each crespella with 2 tbsp of the goat’s cheese filling (making sure you leave ¼ cup remaining).


Lightly butter a ceramic dish before adding the crespelle. Finish by smearing the remaining filling over the crespelle and bake for 12 mins or until hot and crispy on top. Enjoy with a chilled glass of white!



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