Ingredients
– 120 g of Hungarian salame
– 120 g of Leerdammer
– 20 g of red radish
– 40 g of walnuts
– Butter for greasing the pan
– 500 g of batter for savory crepes
 

Preparation
– Prepare the sliced ​​salame, eliminating the external gutted, if any.
– Grate the Leerdhammer using a grater with very large holes.
– Cut the radicchio into strips using mainly the red part
– Coarsely chop with a heavy knife
– Chop the walnuts coarsely in a mortar or with a meat tenderizer
– Grease the pan with a little butter and pour a ladle of batter
– As soon as the crepe is golden brown on one side begin to dress it
– Arrange half of crepes a bit of cheese, salame, radicchio and walnuts
– Fold the free part of the crepes and serve.

Barbara Farinelli – www.lospicchiodaglio.it