Time: 45 minuti
Difficulty: Facile

A mouth-watering first course? Try these buckskin crepes stuffed with bacon and fontina.
Features:
Fontina is a cheese with a sweet and delicate taste. A PDO with a compact crust, thin, brown more or less intense depending on age. The paste is soft and elastic, the color varies from ivory to straw yellow more or less intense.
Historical background
According to historical documents on the Valle d'Aosta, the name "fontina" recurs by scrolling through the archives, the combination of the name "fontina" to cheese, replacing the vacherinus, in combination with Seras and, then, from the eighteenth century used unequivocally for the characteristic cheese. For many centuries fontina was produced where it was possible to produce enough milk, that is, in the pastures. It was not until the 1800s that the dairies were set up and the milk to be processed was pooled in a cooperative spirit. The Fontina PDO is therefore the daughter of the high mountains and took its name from noble families and recurring place names of the Aosta Valley.
Notes
In the first month of ripening of Fontina PDO, the shapes are turned over every day, alternating one day of salting and one day of brushing, operations that facilitate the development of the characteristic crust.

Ingredients for the production of crepes
250 g whole milk
1 whole egg
1 yolk
80-100 g prepared for pasta Molino dalla Giovanna
30 g fine rice flour
4 g salt to taste
0,5 g black pepper
Lactose-free butter to fatten the pan
Ingredients for the filling
200 g Speck Alto Adige PGI (12 slices)
200 g Fontina
1 clove Garlic
Extra virgin olive oil q.b.
Salt up to q.b.
Black pepper q.b.
100 g Parmigiano Reggiano for grating
20 g butter
A few bay leaves
Process for making the dough:
Arrange the milk and the eggs in a tall bowl and work with a hand blender, or with a mixer.
Add the flours and continue to blend, followed by a pinch of salt and pepper, whisk again, then pass through a sieve and let rest in the refrigerator for 30 minutes.
Procedure for making crepes:
After the rest time prepare the pancakes, take a small non-stick pan from crepes and melt on the fire a knob of butter, dry the pan with absorbent kitchen paper, put it back on the fire and pour a ladle of mixture, Rotate the pan so that it is evenly distributed.
Cook for about 1 minute, then turn the crespella with the help of a scoop and finish cooking.
Transfer to a tray, so that it cools, and proceed in this way until all the dough is exhausted.
Procedure for making the filling:
Cut 5/6 slices of bacon into strips, heat a non-stick pan well, then add the Speck and brown over medium-high heat for 3-4 minutes .
Procedure for filling and cooking:
Take a crepe, place on one half the previously grated fontina cheese, two slices of speck and radicchio.
Close the dough in half and then 4, then place in a pan.
Finished the filling of all the crepes, sprinkle the surface with parmesan and melted butter, put in preheated oven to 160# for 15 minutes, then 5 minutes of just grill.
Remove from the oven and serve on each individual plate, decorating with scalded bacon and a bay leaf.