Savoury Beetroot Crepes (Paleo, Low Carb)
Do you like colourful food? I love it. Not talking about the artificial colours which make children hyperactive. But the beautiful colours real food has. The calming green of spinach, sun bright yellow of capsicums, loving red of beets… Because food is not just tasty, but beautiful as well, isn’t it? And I truly believe that food which is colourful (again, talking about whole foods) is good for us. I can imagine all the amazing nutrients entering my body when eating colourful meals. So I try to play with my meals a bit. Put colours on my plate. And if you know me, you would know I try to sneak veggies wherever possible. For example in my smoothies or porridge (like in my last posted recipe for Indian Spiced Porridge) or in this case to the colourful Savoury Beetroot Crepes (Paleo, Low Carb).
- 1 small beetroot
- 2 eggs
- 2 tbsp hemp flour
- Salt and pepper
- Optional - other spices as cumin, coriander etc.
- Wrap the beetroot in aluminium foil and place in preheated oven on 180 C. Bake for 45 minutes (or until you can run a fork through the beetroot). I always bake few things at once to save the energy, baking one beetroot would be quite an expensive fun. So I would make some baked veggies or even a cake at the same time.
- Take the beetroot out of the oven and let it cool slightly.
- While still warm peel the skin of and cut the beetroot in chunks.
- Place the warm beetroot in a food processor and blend until smooth. I think it blends easier when warm.
- Pour the beetroot purée in a bowl or container because you might not need all of it. The recipe uses 7 tbsp of the purée. But if you have some left and don’t feel like doubling up on the crepes, you can turn it into a beetroot hummus, use it in soups or even sweet recipes like beetroot brownies.
- Break 2 eggs into the same blender, add 7 tbsp of the beetroot purée, 2 tbsp of hemp flour and pinch of salt and pepper. Blend everything until smooth.
- Place a frying pan over medium heat and pour ½ tbsp of oil in. Once heated pour ¼ of the beetroot mixture into the pan and swiftly spread the mixture over the surface of the pan by swirling it with your arm.
- Fry the crepe for about 2 minutes until the edges start to peel away from the pan. Then carefully lift the crepe with a spatula and turn in over. They are a bit fragile, but it’s not impossible 😉 Fry for ca 1 more minute.
- The filling possibilities for the crepes are endless. In the picture is a pesto chicken with onion, baby kale and rocket and avocado and basil mayo.