Easy Italian food



Brought to you by La cucina di Lele


Crepes ricotta cheese and Treviso salad
4 1 h Easy


Method for the filling:

  • Chop the shallot and fry it very gently until transparent in a drop of olive oil.
  • Chop the salad add it into the pan and cook until it is whitered.
  • Mix with the ricotta cheese adding a pinch of salt and some grated nutmeg.
  • Use a non stick pan to cook the crepes

Method for the sauce:

  • Fry gently in olive oil the shallot, the sliced leek for a few minutes, cut the potatoes and add them.
  • After 3 minutes add the vegetable broth and cook until the potatoes are soft.
  • Whisk in a food processor adding the fresh cream and a drop of oil.


  • Once the crepes are done fill them with the filling and fold them in triangles.
  • Arrange them in a baking pan, sprinkle with some parmesan cheese and a drop of olive oil, bake them (170°) until the surface is a little crispy.
  • Serve pouring the potatoes sauce (hot) on them.



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