Crepes with Onions and Red Radicchio with Balsamic Vinegar of Modena
INGREDIENTS
• 1 egg
• 150 g of milk
• 20 g of butter
• 1 pinch of salt
• onions
• Oil
• 3 cloves of garlic
• Balsamic Vinegar PGI “Il Conte”
• 1 head of radicchio
PROCEDURE
Whisk an egg with a whisk, add 150 g of milk, 15 g of butter and 1 pinch of salt.
Sift flour 80 grams of “00” stirring constantly.
Pull the dough with energy and when you have smooth and homogeneous, let stand half an hour.
Thin slices of Tropea onions and put the fire with a little olive oil and three cloves of garlic. Just add a tablespoon of dried leaves and balsamic braise.
Draws a nice julienne from a ball of red radish and put the fire with the onion. Leave dial for 15 minutes, possibly stretching with a little water. Add salt and withdraws funds without leaving wet.
Warms the text for the crepes with ladle and pour small amount in the center: the wrist spin it in any direction that the bottom is covered quickly but carefully, it is a matter of three or four seconds. In a minute the exposed side will be ready and the cracks will be shot.
Just ready, farcisci with composed in the classical fold in half.
Brush the crepes with a little ‘of melted butter and put in the oven at 200 ° for 10 minutes, close to the resistance at the top.
Past time cut in half and quickly add a few drops of Balsamic.
