Crêpes with Gorgonzola Radicchio filling

I call the thin pancakes Crêpes like everyone else. But it is an Italian dish, you can call the pancakes Crespelle. The idea for this I found on Pinterest.

Leftover Gorgonzola from the dessert midweek needed an other purpose. A small chunk still sits in the fridge now, that will end up on pasta soon.

The crêpes needed a filling. Why not fill it with salad. I bought a small head of radicchio today and chopped it up. To give it a bit more flavour and texture, I added a chopped springonion.

recipe for the filling:
300 g Radicchio
35 mkl milk
1 spring onion
10 g butter
75 g Gorgonzola
30 g Parmesan cheese
pepper

Chop onion and radicchio and start the butter in a pan and add the onion, after 2 min the radicchio.
It will take a while for the salad to wilt down and get brown. Crank up the heat to get some of the water evaporated.
Add the milk and the Gorgonzola and let it melt, then the Parmesan cheese and season to taste.

Ready to bake 3 crépes:
75 g flour
1 large free range egg
1 pinch of salt#
150 ml milk
30 g butter

Make the batter and let it rest 20 min.
Brush the crepe pan or any other you have with a little butter. Let it get to temperature.
add 1/3 of the batter in the middle of the pan and swirl it around.
Wait until you see bubbles forming on top. Turn the crepe over. Bake all 3 and keep them covered and warm on a plate in the oven on low heat until the filling is ready.