Crepes stuffed with pork and radicchio

Sometimes it’s enough to offer just a hint of something really tasty to give a bit of life to a lunch or dinner and thereby make it more original and delectable from every point of view. Today we decided to offer something really delicious, ideal for guests who enjoy having a bit of fun with their food, but nevertheless made with hearty flavours. What might be boiled in a saucepan, fried in a frying pan or cooked in the oven, depending on the recipe from My Italian Recipes? The answer is an unusual [crepes, which our chef has turned into something a little different by filling with pork and radicchio, thereby becoming a great appetizer or even main dish. Are you ready to try a new recipe and discover something a little different? Take the advice of our chef and make it unique.


  • crepes 5 units Savoury
  • radicchio 400 grams From Treviso
  • spit-roasted suckling pig 100 grams
  • valtellina cheese 100 grams
40 minutes Total time
15 minutes Active time
Serves 2 persons
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Prepare the crepes according to our basic recipe. Cut the radicchio into quarters and wash under running water. Heat a pan with a little olive oil and sauté the radicchio until they are well cooked. Place inside each crepes two pieces of radicchio, two slices of roast pork and some grated Valtellina cheese. Fold over and seal the crepes, then arrange on a baking sheet lined with baking parchment. Grate some more cheese on top of the crepes and then cook them for 10 minutes in the oven at 180°C.

To get the most from your crepes stuffed with pork and radicchio, we suggest you pair them with a glass of Sauvignon Friuli.
The name ‘crespelle’ in Italian – and therefore crepes in French - comes from the Latin, specifically from the adjective ‘crespus’ indicating curled edges.

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