Radicchio and Sausage Crespelle

Method

1. Peel the onion and chop finely. Remove the casing from the sausages and crumble the meat.
2. Heat a drizzle of olive oil in a pan. Add the crumbled sausage and brown it. Then add the chopped onion and sauté together.
3. Meanwhile, wash and cut the radicchio into thin strips or chunks.
4. Add the radicchio to the pan. Season with a pinch of salt and a grind of black pepper. Add a splash of water, cover, and cook gently until the radicchio is tender.
5. Prepare the béchamel sauce: melt a knob of butter in a saucepan, add flour and stir, then gradually add milk, stirring constantly. Season with salt and nutmeg. Cook until thickened. Set aside.
6. Prepare the crêpe batter: in a blender jar, combine 500 ml milk, 2 eggs, a pinch of salt, and flour. Blend until smooth and lump-free. Transfer to a bowl if needed.
7. Heat a small non-stick pan and butter it lightly. Pour in a ladle of batter and swirl to coat. Cook until the edges lift, then flip and cook the other side briefly. Repeat with the remaining batter, stacking the cooked crêpes on a clean surface to cool.
8. In a bowl, mix the cooked radicchio and sausage filling with a generous spoonful of béchamel and some grated Parmesan cheese to bind it.
9. Butter small disposable aluminium baking moulds or ramekins.
10. Place a crêpe gently into a mould. Add a generous amount of the radicchio-sausage filling in the centre, and top with a small cube of mozzarella.
11. Fold the crêpe over the filling: pinch the edges together to form a little bundle, pleating the sides. Secure with a toothpick.
12. Repeat with all crêpes.
13. Preheat the oven to 200°C (400°F). Bake the crêpe bundles for 8–10 minutes, until the exposed edges become crispy.
14. Meanwhile, reheat the remaining béchamel and stir in extra grated Parmesan to make a creamy Parmesan sauce.
15. To serve, spoon some Parmesan béchamel onto a plate, place a baked crêpe bundle on top, remove the toothpick, and serve immediately.