Savoury Beetroot Crepes
Dec 14, 2023Crepes don’t always have to be the sugary breakfast option on the menu. We are big fans of hiding as many veggies in our meals as possible and these savoury beetroot crepes are the perfect example!
Savoury Beetroot Crepes
DF, GF, RSF, Vegan Makes 4
INGREDIENTS
Crepe:
1/4 cup beetroot, grated and finely chopped 1/2 cup filtered water
1 tablespoon olive oil
1 teaspoon apple cider vinegar
1/2 cup buckwheat flour
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
Pinch black pepper
2 tablespoons Greek coconut yogurt Basil, to garnish
Chives, finely chopped to garnish
1 tablespoon pine nuts
Mushroom Filling:
200g brown mushrooms, quartered 1 teaspoon tamari
Pinch sea salt & pepper
METHOD
Heat a large skillet over medium heat with a drizzle of olive oil.
In a large bowl, add beetroot, filtered water, olive oil and apple cider vinegar. Stir until combined using a spatula. Next add in dry ingredients - buckwheat flour, garlic, salt and pepper. Mix well until you have a smooth batter.
In a smaller seperate skillet, heat a little olive oil over medium heat. Once the oil is hot, add in mushrooms, tamari and seasoning. Allow to cook for 15 minutes while you make your crepes, then set aside.
Add 1/4 of the batter to the skillet and quickly swirl the batter around so you have an even crepe. Allow to cook for 2-3 minutes until you see bubbles appear, then flip over. Cook the other side for about 30 seconds and transfer to a serving plate. Repeat this process 4 times.
Serve each crepe with a dollop of coconut yogurt. Add a serving of your tamari mushrooms and garnish with basil, chives and pine nuts. Enjoy warmed immediately!
