Ingredients
-
1
-
1
-
1/2
-
3
-
2
-
1
-
-
7 - 8
-
4
-
1
-
1/2
-
1/2
-
1/4
-
-
Directions
Pink Crepes With Cream Cheese Filling, A really original starter! The beet flavour does not come through, but you will have these beautifully cerise-coloured crepes As a starter, one is enough per person, with edible garnish, as the filling is rich The recipe offers lots of interpretations: fold into a parcel and tie with chives or spring onions, OR make it into a sweet pancake with cinnamon-sugar The recipe is extremely easy It’s just because I made it a few nights ago and made notes, that I explain so fully!!, A really original starter! The beet flavour does not come through, but you will have these beautifully cerise-coloured crepes As a starter, one is enough per person, with edible garnish, as the filling is rich The recipe offers lots of interpretations: fold into a parcel and tie with chives or spring onions, OR make it into a sweet pancake with cinnamon-sugar The recipe is extremely easy It’s just because I made it a few nights ago and made notes, that I explain so fully!!
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Steps
|
1
Done
|
Cook the Beet Until Tender, and Cool. When Peeled, the Beet used Weighed About 3 Oz or 80/90 Grams. |
|
2
Done
|
Cut Up the Beet and Put in Processor. Add the Flour, Salt, Eggs and Butter, and Whizz. |
|
3
Done
|
First Add 1/2 Cup Milk, Then More, Until You Have a Thin Pancake Batter Consistency. |
|
4
Done
|
(the Amount of Milk Might Depend on How Dry the Beet Was and the Size of the Eggs. If Using Smaller Eggs You Might Need More Than 1 Cup Milk). |
|
5
Done
|
Whizz in Blender Until Very Smooth. You'll Have Just Under 3 Cups Liquid. |
|
6
Done
|
Pour Into a Jug or Bowl, Cover, and Leave in Fridge For at Least 1 Hour. |
|
7
Done
|
Filling: Scrape the Cream Cheese Into a Bowl, and Add All the Flavourings Except the Milk. |
|
8
Done
|
Normally You Will Find the Mixture Too Stiff to Use as a Filling, So Add Milk Little by Little, Until You Have a Satisfactory Consistency For a Filling: Easy to Scoop Out but not Runny. |
|
9
Done
|
Cover and Refrigerate Until Needed. |
|
10
Done
|
Crepes: Use a Small Crepe Pan. the Smallest I Have Is 6"/15cm in Diameter. |
|
11
Done
|
Heat Over Medium Heat. If not Non-Stick, Keep Butter Handy and Grease Pan With Butter. |
|
12
Done
|
If the Batter Has Thickened on Standing, Add a Tiny Bit More Milk. |
|
13
Done
|
Use 2 - 3 Tablespoons Batter Per Crepe: You Want to Aim For Thin Crepes. Swirl the Batter to the Edges of the Pan So the Crepes Are of Even Thickness. |
|
14
Done
|
Watch -- and When the Last Raw Swirl of Batter on Top Starts to Firm, Turn Crepe. Give It About 10 Seconds on the Other Side, Then Slide Out on to a Plate. |
|
15
Done
|
Stack Them on This Plate as You Continue. |
