Beet Crêpes with Plums and Peaches

I love the colour of these crepes. It’s such a simple recipe, but the results are incredibly delicious. Mixing beetroot into the batter gives these crepes an incredible rich red hue as well as an earthy sweetness that tastes so good with the creamy cottage cheese, sweet maple syrup and ripe peaches and plums. 

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The Crêpes batter does not contain any sugar. Instead of fruits, add smoked salmon and horseradish, or avocado, tomatoes, feta cheese, and arugula. 

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Beet Crêpes with Plums and Peaches

for 4 Crepes 

50g raw beetroot (1 small), peeled and cut into chunks

180 ml almond milk

1 pinch of sea salt

2 Eggs

65g oat flour (or buckwheat)

 

For topping: 

cottage cheese

seasonal fruits

maple syrup

pumpkin seeds

hemp seeds

coconut shreds

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For the batter, blend beetroot and almond milk in a blender or food processor

add eggs and salt and mix to combine 

add flour and mix until smooth batter forms (quite liquidly) 

keep in the fridge for 30minutes

Heat a 20 cm frying pan over a medium-high heat

Add a tiny knob of coconut oil, and when melted, swirl it round the pan then tip out the excess

Add 4–5 tablespoons of the batter

Tilt the pan in circles to swirl the batter round to coat the base of the pan

Fry for about 45 seconds or until the pancake is golden underneath and set on top then flip over and briefly cook the other side

Slide onto a baking sheet and keep warm while you make the remaining pancakes in the same way

Fold the crêpes into quarters

Serve the crêpes with a spoonful of the cottage cheese and maple syrup, peaches and plums, and sprinkle pumpkin and hemp seeds on top