beetroot & buckwheat crepes
Pink beetroot crepes made with buckwheat flour and stuffed with a delicious filling of leeks, miso and mushrooms.
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.
Nutrition
Serving: 2crepesCalories: 393kcalCarbohydrates: 67gProtein: 15gFat: 11gSaturated Fat: 2gSodium: 280mgPotassium: 1240mgFiber: 12gSugar: 15gVitamin A: 875IUVitamin C: 15mgCalcium: 110mgIron: 5mg
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