To make crepes with speck, radicchio and fontina, start by preparing 8 crepes (or crespelle).
Next, prepare the filling: carefully wash the radicchio and cut it into thin strips. Melt 40g of butter in a pot, then cook the radicchio over a low heat with the lid on for about ten minutes.
Now take the crepes prepared previously and fill them with two slices of speck each, the radicchio and a generous sprinkling of grated fontina, then fold the crepes in half and then in four.
Melt the remaining butter in a small pan, setting aside enough to butter a baking dish. Then grate the 100g of fontina cheese reserved for garnishing.. Butter the baking dish and place the stuffed crepes inside. Drizzle them with melted butter and plenty of fontina cheese, then bake for 10 minutes at 180°C using the grill setting.
Serve the crepes with radicchio and fontina speck when they are hot and the cheese is still stringy.
