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Crepes bi-colored




Black pepper

to taste

Extra virgin olive oil

to taste

Iodized salt

to taste


1 unit


1 knob

Smoked scamorza cheese

100 grams

Ricotta cheese

400 grams

Red radish

500 grams

Full fat milk

650 grams

Rice flour

250 grams

first courses from Italy

Crepes bi-colored

Crepes bi-colored

vegetarian with lactose high in calcium high in potassium

ready in

1 hour 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Crepes bi-colored

This dish is enlivened by the color of crepes. A beautiful and delicious dish that appeals to the eye and the palate

Crepes bi-colored step 1

step 1

Finely slice 150 g of red radicchio and do it in a frying pan a few minutes.

Crepes bi-colored step 2

step 2

Prepare the 2 mixtures to form the cracks, of different colors. Mixture clear: in a blender included 125 grams of rice flour, 250 ml milk, 1 egg and 1/2, blend it all and let stand 1 hour in refrigerator.

Crepes bi-colored step 3

step 3

Michela radicchio: enter into a blender 125 grams of rice flour, 350 ml of milk, 1 egg and 1/2, the previously baked radicchio, mix all and let stand 1 hour in the refrigerator.

Crepes bi-colored step 4

step 4

Prepare the crepes, heat a pan about 20 cm in diameter, buttered, pour a ladle of mixture for each pancake and distribute it well inside the pan.

Crepes bi-colored step 5

step 5

Cook 2 minutes on each side, keep it up for both compounds.

Crepes bi-colored step 6

step 6

Chop an onion and fry, add the remaining chopped radicchio (set aside a few pieces for garnish). After a few minutes when it is cooked, add 350 grams of cottage cheese and mix

Crepes bi-colored step 7

step 7

Stuff the crepes and ripiegatele in 4. In a bowl, mix 50 grams of advanced ricotta with black pepper to taste, use this compound as an external filling of each pancake.

Crepes bi-colored step 8

step 8

Arrange the pancake in a pan with parchment paper. Finite with scamorza cheese in thin slices and bake for 10 minutes at 180 °.

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