Buckwheat crêpes with red radicchio and Gorgonzola

INGREDIENTS FOR 12 CRÊPES
2 eggs
60 g '00' flour
60 g finely ground buckwheat flour
350 ml whole milk
80 g butter to finish
1 pinch salt
I make crêpes conventionally; see blog method.
FILLING
700 g red radicchio
250 g Gorgonzola
100 g Parmigiano
100 ml milk
Extra virgin olive oil
Salt, pepper
I wash and finely shred radicchio and gently stew in oil with salt and pepper.
I cook until dry; meanwhile, I combine Gorgonzola pieces and milk.
I microwave to melt, stir and add half Parmigiano.
I add cream to radicchio.
I combine and cool to firm slightly.
I spread filling evenly over crêpes.
Leave a centimetre border.
I fold in half.
Then in half into triangles.
I generously butter a tray, disposable in my case, and arrange crêpes.
I scatter remaining Parmigiano and distribute melted butter evenly.
I bake at 180°C until golden.