Savoury Beetroot Crepe

Date:

02 March 2024

Category:

Dairy Free

Gluten Free

Nut Free

Vegan

Difficulty:

Easy

Servings:

1 large or 2 small servings

I’m excited to share a yummy recipe featuring the amazing Stellar Crepe Pan – a Savoury Beetroot Crepe! Whether you’re making a large serving for yourself or sharing two small servings with a loved one, this recipe is a burst of colours and flavours.

Using the Stellar Crepe Pan makes the cooking process a breeze, ensuring your crepe turns out perfectly. With a vibrant purple pancake mixture made from fresh beetroot, flour, milk, and a touch of baking powder, you’ll create a visually stunning and delicious base.

Once cooked to perfection, you can customise your crepe with a medley of fresh ingredients, including hummus, tenderstem broccoli, spring onions, avocado, cucumber, radish, cherry tomatoes, and spinach leaves (or any other ingredients you have to hand in your fridge), all drizzled with olive oil and sprinkled with some flavoured sea salt.

This savoury beetroot crepe is not only a treat for the taste buds but also a feast for the eyes, perfect for any meal of the day, and I’m so pleased to be able to rely on the Stellar Crepe Pan’s even heating and non-stick surface, making this dish a pleasure to cook!

Ingredients

For the Crepe

1 small raw beetroot (60g), peeled & roughly chopped
100g plain white flour
200ml milk, plant or regular
Large pinch of salt
1 tsp baking powder
Olive oil, for frying

For the Filling:

2 tbsp hummus
90g tenderstem broccoli, blanched
1 spring onion, sliced
1 small avocado, sliced
1 baby cucumber, sliced
1 radish, sliced
Handful of cherry tomatoes, sliced in half
Handful of spinach leaves
Drizzle of olive oil
Pinch of flavored sea salt (e.g., chili or smoked)

Directions

Add the beetroot, flour, milk, salt & baking powder to a food processor and blitz to combine, forming a bright purple pancake mixture.
Heat the Stellar Crepe Pan over medium heat with a small amount of olive oil, then pour in a thin layer of the crepe mixture. Heat for a couple of minutes until cooked underneath, then flip to cook on the other side.
When ready, place the crepe onto a serving plate, spread some hummus onto the crepe, then add the tenderstem broccoli, spring onion, cucumber, radish, cherry tomatoes and avocado.
Then drizzle with olive oil and top with spinach leaves and flavoured sea salt, serve and enjoy!