Serves 10 to 15 people
Makes 8 crepes (32 pieces)

These crepes are filled and then baked until they are crispy. The creamy goat cheese and sweet caramelized red onions are the perfect foil for the slightly bitter flavor of the radicchio. A sprinkling of Parmesan cheese and parsley in the final minutes of baking adds color and texture. These are delicious warm or room temperature. If you want to make them in advance, reheat them briefly to re-crisp the exterior just before serving.

Ingredients:
For the crepe batter:
3/4 cup all-purpose flour, sifted
2 eggs
1 cup milk
1 pinch of salt

For the filling:
8 oz goat cheese
4 tbs olive oil
2 large red onions, chopped
1 head of radicchio, chopped
1 tsp chopped fresh rosemary
2 tsp chopped fresh parsley
2 tbs balsamic vinegar

1. To make the crepe batter, whisk together the eggs, milk and salt in a large bowl.
2. Add the sifted flour and whisk until well combined and there are no lumps of flour. If you cannot get all of the lumps out, strain the batter through a fine mesh strainer.
3. Let the batter rest for 30 minutes. While the batter rests, make the filling.
4. In a large skillet over medium heat add the 2 tbs of olive oil. Add the chopped red onions and cook slowly until they begin to brown on the bottom. Add a little water and scrape the brown caramelized coating from the bottom of the pan. Let the onions cook until the brown crust forms again. Repeat this process until the onions are a deep caramel color. Season the onions with salt and pepper and 1 tbs of balsamic vinegar. Set the onions aside until ready to use.
5. In another skillet, heat the remaining 2 tbs of olive oil. Add the radicchio and rosemary and saute until well wilted. Season with salt and pepper and the remaining balsamic vinegar.