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- Breakfast and brunches
Red beet crêpes
Cooking 30 minutes
Preparation 15 minutes
14 servingsIngredients
⅓ package (130g) of Champêtre cubed red beets, chopped
3 large eggs
1 pinch of salt
500 ml (2 cups) of milk
315 ml (1 ¼ cup) of all-purpose flour
30-45 ml (2-3 tbsp) of vegetable oil
Salty filling:
170 ml (⅔ cup) of cream cheese
65 ml (¼ cup) of fresh cream or sour cream
5 ml (1 tsp) of creamed horseradish (optional)
15 ml (1 tbsp.) of fresh dill, chopped
Salt and pepper
Sweet fillings:
Jam of your choice
Chocolate-hazelnut spread
Maple syrup
Steps
- Place 3 eggs, a pinch of salt, 1 cup milk, flour and chopped beetroot in the food processor and purée until smooth. Add the rest of the milk and mix well.
- Leave the dough to rest for about 20 minutes. Then stir again with a wooden spoon. Stir several times between each crêpes.
- Heat a skillet over medium-high heat and brush with a little oil. Add a ladle of batter to the pan and stir it to completely cover the bottom. Cook for about 2 minutes, turn it over and cook for 1 to 2 minutes.
- Keep pancakes warm.
- For the savory filling, combine all the ingredients.
- Top hot pancakes with savory mixture or sweet options.
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