Crepes with Cooked Ham and Cheese

25 mins


  • 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


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.

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