Beetroot crepes with warm blueberry compote and yoghurt

Beetroot crepes with warm blueberry compote and yoghurt

By
From
Green Kitchen At Home
Makes
6 crepes
Photographer
David Frenkiel

Adding beetroot to our crepe batter gives it a mildly sweet and earthy undertone and – more importantly – a gorgeous pink/red/purple colour.

Here, we serve the crepes as dessert. We top them with a cardamom-flavoured blueberry compote, fresh berries and a dollop of yoghurt. We have halved our Rice Crepe Batter as you probably don’t need more for dessert, but you can make the full recipe and serve the first crepes with a savoury filling and the last ones with a sweet: that is how we usually do it.

Ingredients

Quantity Ingredient
1/2 batch Rice crepe batter
30g raw beetroot, trimmed, tops removed and peeled
1/4 teaspoon ground vanilla, or 1 teaspoon vanilla extract
virgin coconut oil or butter, to fry

Blueberry compote

Quantity Ingredient
150g blueberries, fresh or frozen
1 tablespoon lemon juice
2 teaspoons pure maple syrup
1 teaspoon ground cardamom
1/4 teaspoon ground vanilla, or 1 teaspoon vanilla extract

To serve

Quantity Ingredient
fresh berries
full-fat plain unsweetened yoghurt
slivered almonds
torn fresh mint, or lemon balm leaves

Method

  1. Place the crepe batter in a blender or food processor. Grate the beetroot, transfer to the blender along with the vanilla, blend until completely smooth and pink.
  2. To prepare the warm blueberry compote, place all of the ingredients in a small saucepan, bring to a gentle boil, reduce the heat and simmer for about 5 minutes or until warm and reduced. Set aside while you cook the crepes.
  3. Heat a little oil in a 20 cm non-stick frying pan on a medium-high heat. Once hot, whisk the batter then ladle 80 ml into the pan, tilting the pan to spread and evenly distribute the batter.
  4. Fry for 1–2 minutes or until small bubbles form on the surface and the base is golden. Carefully flip the crepe with a spatula and fry the other side for a further 1–2 minutes or until cooked and golden. Transfer to a plate and repeat with the rest of the batter (you may need to reduce the heat slightly after the first crepe).
  5. Serve topped with some compote, berries, a dollop of yoghurt, slivered almonds and a scattering of mint or lemon balm.
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