Crespelle with Radicchio, Potato and Thyme

by meike peters

Radicchio, Potato and Thyme Crespelle

It took me a while to use radicchio not only raw for salads but cooked as well. It was a late discovery, but once I tried it, I loved it, especially for the Italian cuisine! One of my favourites is linguine with radicchio, mustard butter and sautéed chicken liver. My friend Judith told me about this recipe and it became a winter pasta classic in my kitchen. Or my purple risotto with spices and thyme, the colour is beautiful and the mixture of cloves, bay leaf and red wine is so aromatic and rich. Radicchio is great, it’s so strong, its unique bitterness is so dominant that it asks for more flavours to be added to it.

A couple days ago I mentioned that we had family from LA staying with us, so our days were split between walking through the city for some sightseeing and food, either from my kitchen or from one of the great places we visited. Italian restaurants, German restaurants, department stores (we focussed on the fish section), various cafés specialized in German cake, American cake or chocolates from all over the world. We savored for days, as always!

Coming back to the purple radicchio and to one of our lunches at home, I cooked crespelle for us one day, filled with a bitter sweet stuffing of radicchio, potatoes and thyme. I used the herb to refine the pancake dough and the filling which made it come though quite strong. It added a bit more taste to the crepes which would have been to soft for this filling on their own. All the bitterness and sweetness wrapped in these thin pancakes with a creamy Béchamel sauce inside and on top made us all enjoy in silence for a short while, until our delicious Italian wraps were gone!

Here’s a springy green version of my crespelle that I wrote about in March, filled with spinach.

Radicchio, Potato and Thyme Crespelle


Radicchio, Potato and Thyme Crespelle

Radicchio, Potato and Thyme Crespelle

For 4 filled crespelle you need

radicchio, quartered and sliced, 300g / 10.5 ounces
potatoes, cooked, sliced and quartered, 400g / 14 ounces
fresh thyme leaves 2 tablespoons
garlic,  finely chopped, 2
red wine 60ml / 2 ounces
Balsamico vinegar 1 teaspoon
fresh parmesan, grated, 2 tablespoons
olive oil
salt and pepper

In a large pan, heat a splash of olive oil, add the garlic and radicchio and sauté for about 4 minutes or until soft on medium heat. Deglaze with the red wine, take off the heat and stir in 2 tablespoons of thyme and the vinegar. Season with salt, pepper and vinegar to taste.


For the Béchamel sauce

milk 600ml
butter 30g / 1 ounce
plain flour 30g / 1 ounce
bay leaf 1
a pinch of nutmeg, grated
salt and pepper

In a saucepan, bring the milk with the bay leaf, nutmeg, salt and pepper to the boil.

Melt the butter and whisk in the flour, let it cook on medium heat for 1 minute. Take off the heat and slowly add the hot milk, whisk until smooth and cook for about 3-5 minutes on lowest heat until it’s thick and creamy. Discard the bay leaf and season to taste.


For the crespelle

milk 160ml
organic eggs 2
plain flour 130g / 4.5 ounces
salt 1/4 teaspoon
fresh thyme leaves 1 tablespoon
butter for frying

Mix the ingredients well and let the dough rest for 5 minutes. Heat some butter in a large pan and fry 4 thin crespelle, one at a time, golden on both sides.


To assemble

Set the oven to 200°C (top/ bottom heat).

Lay a crespelle flat on a plate, spread with 1/4 of the radicchio and potatoes and sprinkle 2 tablespoons of the Béchamel sauce on top, roll into a wrap. Continue until all four are done and put them next to each other in a baking dish. Pour the remaining sauce on top and sprinkle with parmesan. Bake for 12 minutes or until golden brown. Switch on the grill for the last 1-2 minutes, this makes the crespelle a little bit crisp.

Radicchio, Potato and Thyme Crespelle


Radicchio, Potato and Thyme Crespelle


Radicchio, Potato and Thyme Crespelle


Radicchio, Potato and Thyme Crespelle