RED CREPES

For 10 pancakes (pan diameter about 20): half a liter of milk (vegetable is also good), 250 g flour, 3 whole eggs, salt, a tablespoon of extra virgin olive oil.
For the filling: 600 g round red chicory (or other radicchio as long as it's red) a medium onion, 3 tablespoons extra virgin olive oil, salt, 250 g crescent or other soft cheese.

Pour the flour into a pan and, with the help of a whisk, incorporate the three eggs, oil and salt. While stirring constantly, add the cold milk a little at a time. Let it rest for at least 30 minutes. Meanwhile, prepare the filling: slice the onion and let it dry in oil, add the washed, dried and finely chopped chicory, salt and cook for 15 minutes on low heat.

Prepare the pancakes: heat a lightly oiled pan, pour in a ladle of batter, until the bottom is covered, turn it over with a wooden spatula and cook it on the other side as well. Proceed like this until the batter is used up, placing them on a plate —overlapping them- (they don't stick together). Fill each crepe with the chicory and the crescent, fold in half and then again in half. Place everything in a baking dish. Sprinkle the crepes with chopped (raw) chicory and crescent flakes. Bake at 160 degrees for 10 minutes.