Beetroot Crêpes


To make your crêpes more colourful (and healthier) swap the milk in your batter for beetroot juice.

INGREDIENTS:

  • 30g unsalted butter melted (plus more for frying)
  • 150g plain flour
  • 150ml milk
  • 175ml beetroot juice

METHOD:

1. Melt the butter and let cool a little.

2. Pour the flour into a bowl, whisk in the egg, milk and juice. Stir in the melted butter just before you’re ready to cook.
3. Heat a crêpe pan or equivalent with a little butter and ladle a thin layer of batter into the pan then quickly swirl so that the batter forms a thin pancake covering the base of the pan. This will cook in a minute, so flip it and cook for 30 seconds to a minute on the other side, then remove to a layer of baking paper.
4. Continue with the rest of the batter, this mix should make six. Serve with syrup, crème fraîche and berries. Or for a savoury option, spinach and ricotta would work well.

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