Beetroot Crepes
These beautifully pink crepes can be served with whatever you have on hand such as pesto, hummus, salads, stews, curries, eggs, fresh herbs etc.. Made using a few simple ingredients these savoury crepes make the perfect addition to just about any menu…breakfast, brunch, lunch, or dinner!
Substitutes:
- No egg? Use flaxseed instead. Combine 1 tbsp flaxseed with 1 tbsp water and set aside for 10 minutes before using.
- Vegan? Use milk and yoghurt alternatives.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 3
Ingredients:
3 Beetroot
180 g Plain flour
20 g Wholemeal flour
9 tbsp Milk of choice
5 tbsp Greek yoghurt
1 Egg
5 tbsp Cold water
Olive oil (for cooking)
Recipe:
- Wash the beetroots under cold water to remove any dirt from the skin. Add them to a small saucepan and cover with water. Simmer with a lid on for 15-20 minutes, or until the beetroots are really tender.
- Place the cooked beetroots in a blender with a splash of water and blend until smooth. This is your beetroot puree.
- In a large mixing bowl, whisk together 6 tbsp of beetroot puree, milk of choice, yoghurt, egg and water.
- Add the flours and stir until well combined.
- Grease a frying pan with oil and pour some of the crepe batter into it. Cook the pancake over a low heat for 2 minutes and flip. Continue cooking for another 1 minute. The recipe makes 6 crepes which can be filled with either sweet or savoury.
How to store
Store in an airtight container in the fridge, for up to 3 days or in the freezer for up to 2 months.
