Who doesn’t love food that is their favourite colour? Yay, pink food! My current favourite has been incorporating beets in so many of my recipes. Beets not only add the perfect pink hue (just be careful not to get it on your clothes while roasting) but also has an incredible flavour. Root veggies are considered “winter vegetables” but pink is always in style!
My latest pink creation is beetroot crepes but I make them with buckwheat flour for a bit of a nutty flavour. Fun fact about buckwheat is that it is a “pseudograin” and not a member of the cultivated grasses family that other grain cereals belong too. It is actually more closely related to sorrell and rhubarb (no wonder it goes so well with pink veggies!)
I am a huge fan of buckwheat as well in all different types of dishes. Growing up, one of my favourite dishes was was kasha vernishke. Kashi, as we liked to call it was a combination of bow-tie pasta, lots of butter and toasted and fluffy buckwheat groats. (recipe coming as soon as I can find bow tie pasta in the UK!)
When ground up, buckwheat makes lovely noodles (soba noodles) and can also be used as a stand-in for flour in other dishes like this one.
I will say these crepes have a different consistency than normal crepes due to the lack of eggs and the addition of buckwheat flour, but are delicious and lovely in their own right.
beetroot & buckwheat crepes
Equipment
- high-speed blender or food processor
Ingredients
Crepes
- 120 grams buckwheat flour or make your own by blending dried buckwheat in high speed blender or food processor
- 250 grams beetroot roasted and diced
- 15 ml extra virgin olive oil
- 325 ml water
Filling
- 250 grams mushrooms
- 100 grams leek
- 4 grams garlic
- ¼ tsp cumin
- salt and pepper to taste
- 1 tsp miso
- 60 ml almond milk
Instructions
- Add all crepe ingredients to a high speed blender or food processor and blend until combined.
- Allow the mixture to stand for about 15 minutes at room temperature to thicken slightly
- Meanwhile, prepare the filling; add the leeks and garlic to a non-stick saucepan and cook for about four minutes, until translucent.
- Add in mushrooms and cook for a further three to four minutes until they shrink down.
- Add in the non-dairy milk, cumin and miso paste and cook for a further three minutes and set aside.
- To cook the crepes, heat a thin crepe pan or frying pan over medium high heat and grease the pan.
- Pour about 120 ml (½ cup) of batter into the pan and use the back of a spoon to spread the pan around to create a thin crepe. Place a lid over the crepe and cook for two to three minutes until bubbles gradually pop over the surface of the crepe and it loses its glossy look.
- Plate the crepe and then fill with leek and mushroom mixture and fold to serve.
