Buckwheat crepes with radicchio and gorgonzola: delicious!

Buckwheat crêpes with radicchio and gorgonzola are a dish rich in flavor and colour, also ideal for celiacs.

Buckwheat crêpes with radicchio and gorgonzola are a delicious recipe full of flavour, which you can prepare either to treat yourself to a tasty lunch or for a more special occasion, such as a dinner with friends. These crêpes are made with rice flour and buckwheat flour, two gluten-free powders but still ideal both in terms of taste and the aesthetics of the dish.

And what's more, thanks to the presence of fibers and mineral salts, buckwheat flour will also make these crepes easy to digest. Try them in our version with radicchio and gorgonzola, or fill them with the ingredients you like best!

How to make crêpes with radicchio and gorgonzola

1. Let's start with the buckwheat crepes. Mix the beaten eggs with the two sifted flours, and gradually add the milk and the salt. Continue whisking until the mixture is smooth, then leave the crêpes to rest in the fridge for about half an hour.
2. While you wait, cook the radicchio in a saucepan with butter and a pinch of salt. Leave covered for about 10 minutes over low heat , so that the vegetables soften and become soft enough.
3. Chop the hazelnuts coarsely, then toast them for a few minutes in a pan, and once ready, leave them aside.
4. Take the dough for the crêpes and heat a pan lightly greased with seed oil. Pour a spoonful at a time into the center of the pan and cook for a few minutes on each side.
5. Once you have obtained the crêpes, fill them while still hot with radicchio and gorgonzola, which will melt in contact with the heat of the vegetables. A handful of hazelnuts, a grate of pepper, and you're done! Enjoy your meal!

And if you liked these delicious crêpes with buckwheat flour, also try these honey teff crêpes ! An easy and delicious 100% gluten free dessert!

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