Crepes with Cooked Ham and Cheese

INGREDIENTS

• 6 slices of cooked ham
• 2 heads radicchio rosso (red chicory)
• 40 g butter
• 12 thin slices smoked Provola cheese
• 4 tablespoons grated Parmesan cheese
• For the crêpes:
• 100 g white flour
• 1 egg
• 15 g melted butter + 100 g for cooking
• 225 g milk
• salt

INSTRUCTIONS

Wash the radicchio, dry thoroughly and then slice. Heat 15 g butter in a large non-stick pan, add the radicchio, cover and cook for about 5 minutes. Add salt at the end. Prepare the crêpes by whisking together the flour, egg and milk, 15 g melted butter and a pinch of salt. Leave to rest for 30 minutes. Then melt 100 g butter, add 3-4 teaspoons to a small, non-stick pan and place on the heat. Add 2-3 tablespoons of batter to cover the bottom of the pan. Once golden, flip the crêpe over and cook on the other side. Place on a plate and repeat until you have used up all the batter. Stuff each crêpe with 3 slices of smoked Provola cheese, strips of cooked ham and two large spoonfuls of radicchio. Serve immediately, with the Parmesan cheese to sprinkle on top.