In a large mixing bowl, combine the flour and the salt. Slowly add in the cold milk and mix until smooth. Beat the eggs in another bowl and then mix them into the flour mixture, along with 1 ounce of melted butter.
Cover the bowl and let cool in the refrigerator for about 30 minutes.
Use a large non-stick skillet over medium heat. When hot, melt a little butter and pour in about 1/4 cup of the crepe batter. Lift the pan to spread around. Cook until lightly golden and flip so that both sides are cooked. Repeat until all the crepes are made. Set aside.
Prepare the Filling:
Wash the radicchio and chop it coarsely.
In a large skillet over medium heat, heat the olive oil and garlic. When golden, add the radicchio, salt, and pepper, plus 1/2 cup water. Cover the pan and cook for ten minutes.
Remove from heat and cool.
When the radicchio is cooled, mix in the mascarpone, ricotta and Parmigiano.
Heat an oven to 350 degrees.
Lie the crepes, one at a time, on a flat surface. Add a large spoonful of the radicchio mixture and fold them in four. Repeat and place into an oven proof pan. Sprinkle with Parmigiano and some melted butter.
Bake for 10-15 minutes and lightly browned.
Please note that 30 minutes are included in total time for chilling batter.