Beetroot Spelt Crêpes

Cooking with beetroot is always so exciting because of the lush colour it lends to the dish. Of late I’ve been trying to add different vegetables to pancake and crêpe batter to up the nutrition quotient, and beetroot is a clear winner! Not just for the bright colour that makes the crêpes look pretty, but also because they’re a great savoury option. It’s still mildly sweet from the beetroot, and with a simple filling and some goat’s cheese, it can even satisfy someone like me who prefers sweet to savoury in the morning!

Beetroot Spelt Crêpes

Ingredients

For the crêpes- 

  • 1 medium beetroot, boiled and cooled

  • 2 eggs

  • ¼ cup spelt flour

  • ½ cup + 2 tbsp almond milk

  • Pinch of salt 

  • ¼ tsp black pepper

  • ½ tsp garlic powder 

For the filling- 

  • 1 cup fresh spinach

  • 1 tsp chilli garlic paste (optional)

  • Pinch of salt

 Topping-

  • Soft goat’s cheese

Method of Preparation

  1. Blend together all the ingredients for the crêpes.

  2. Prepare the filling by massaging the spinach with salt and chilli garlic paste (if using). Set aside. 

  3. To make the crêpes, heat a non-stick crêpe pan. Add a knob of butter. Wipe the pan with a kitchen towel to spread the butter evenly. 

  4. Pour ¼ cup batter into the pan, and swirl so that the batter spreads evenly across. Cover the pan and cook on medium heat for 30 seconds. Remove the lid and cook till the edges of the crepe begin to brown a little. Flip the crêpe and cook for 30 seconds. Fold in half, and then in half again. Set aside on a plate. 

  5. Wipe the pan clean, and repeat step 4. 

  6. Sandwich the crêpes with the filling, top with some soft goat’s cheese, and enjoy!