Madeleine Shaw’s Beetroot Crêpes
Serves: 2
Cost CuttingEco FriendlyQuick Make
Ingredients:
160g spelt flour1 medium beetroot, grated
1 free-range egg
250ml unsweetened almond milk
pinch of salt
coconut oil or butter, for cooking
1 avocado, peeled and stoned
juice of 1 lemon
pinch of sea salt
100g hummus
seeds of 1 pomegranate
handful of rocket
method:
- Combine the flour, beetroot, egg, milk and salt in a large bowl.
- Heat two teaspoons of coconut oil in a small pan over a medium heat. Pour enough mixture into the pan to cover the base in a thin layer and then cook the crêpe on each side for 3-4 minutes until golden and cooked through. Repeat with the remaining batter, adding oil as needed – this should make four crêpes, depending on your pan size.
- Mash the avocado with the lemon juice and salt. Spread a little avocado onto each crêpe with a few dollops of hummus, a handful of pomegranate seeds and rocket. Roll up and enjoy!
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