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CANNELLONI CREPES WITH (AND FILLED WITH CHICORY AND MASCARPONE)

do not know if you are already able to sell off the excesses of these holidays, let me tell you the truth, locked in the house with this weather continues I shuttled some sweets in the cupboard ... .. specially made out of the hands of little girls, but annoyingly at eye level for a mother a bit 'frustrated !!!!!!!!

However I would say that it's time for a recipe, and this time a really good first:
cannelloni made with crepes.

For the crepes:

2 eggs 1 cup milk 1 pinch of salt

100 grams of flour

A walnut of butter.

Beat eggs in a bowl with salt. Add the milk and then flour gradually until a semi-liquid batter.

Let stand for about half an hour later in a frying pan and cook the crepes.

With these doses have gotten me 12.

For the filling:

1 head radicchio sword

1 \\ 2 onion Salt and pepper

ricottta

100 grams of 50 grams of mascarpone

1 \\ 2 glass of wine White

Oil

100 grams of smoked ham

I chopped onions and fry I made with 2 tablespoons of oil. I added the radicchio cut into strips and have blended with the wine. I added a spoonful of hot water, salt and pepper and let simmer 20 minutes. I then removed from the heat and I incorporated ricotta and mascarpone.

I crepes on each lies a slice of ham and a tablespoon of filling. I then rolled up the cracks on itself.

For the bechamel

40 g extra virgin olive oil ½ cups milk 20 grams of flour

Sale

I put in a fire in a saucepan with a whisk the oil and I mixed the flour, I added the milk a little at a time and I did thicken, stirring constantly over low heat

I put a layer of sauce on the pan, I put on it and I covered the cannelloni with bechamel sauce and a sprinkling of other grated cheese.

Bake at 200 degrees for about 15 minutes.