Crêpes with red radicchio and Gorgonzola

An idea for Christmas lunch: make them the day before, or freeze them.
INGREDIENTS FOR 4 PEOPLE
8 CRÊPES
150 g flour
350 g milk
2 eggs
40 g butter (optional)
A pinch of salt
FILLING
600 g red radicchio
200 g Gorgonzola
40 g butter
50 g grated Parmigiano
50 g diced Camembert
Salt, pepper
TOPPING
50 g Parmigiano
40 g butter
I crack the eggs into a bowl and add a pinch of salt.

In another bowl, I mix milk into the flour, working out lumps to make a batter.

I add the eggs to the batter.

I mix well. Add cooled melted butter if liked; I omitted it. Strain the batter if desired to remove all lumps.
I cover with cling film and refrigerate for 1 hour.

I heat a small pan and make the crêpes.

I lay them on a tea towel to cool.

I melt butter in a frying pan and add washed, shredded red radicchio.

I cook and add salt and pepper.

I add the Gorgonzola in small pieces.

Once melted, I add grated Parmigiano.

I spread the mixture over the 8 crêpes and add two Camembert cubes to each.

I fold in half, then into triangles.

I generously butter a baking dish with melted butter, arrange the crêpes and brush their tops.

I sprinkle generously with grated Parmigiano.

I bake at 180°C for about 15/20 minutes, or until starting to brown.