Vegan Beetroot Crepes


Last week I had a massive craving for crepes and started making some for my afternoon snack… the idea was to make some sweet ones and fill them up with chocolate spread but then (I am not sure why!) I really wanted to have something more substantial, and fancied a wrap but I didn’t have any knocking around, so I thought why don’t I make some savoury crepes? And so I came up with this simple and easy to make recipe using just a few ingredients like beetroot and buckwheat flour - which makes the crepes naturally gluten free. Seriously, give it a go, it’s really quick and easy to make and you can use the crepes in different ways, perhaps like I did here turning them into wraps!

I filled them up with butternut squash - that I boiled first for 5 minutes to keep it crunchy - fresh coriander, peas shoot and beansprouts.

I seasoned everything with a splash of olive oil, salt, pepper and then on top I added some homemade spicy sauce.

Let’s see how to make them!

Vegan Beetroot Crepes / Sugar Free

prep time: 10 minutes

  • Cook time: 30 minutes

  • Total time: 40 minutes

  • You can make about: 15 crepes

Ingredients

  • 200gr of buckwheat flour

  • 1 tsp baking powder

  • Soya milk 375-500ml - here you can use any milk you like

  • 1 tbsp extra virgin olive oil - sunflower oil will work well too

  • 1 tsp of salt

  • 20ml of beetroot juice to give it the colour and flavour

Instructions

Mix all the dry ingredients in a bowl, then add the milk and start mixing. Add the beetroot juice - if the batter is too thick, then add some more (if you can make this at home from raw beetroot, please don’t use beetroot juice - this might contain water, sugar and other ingredients)... add as much as you need until you get the perfect consistency, you want the batter to be nice and creamy not too runny and not too thick.

Heat a frying pan over medium-high heat and coat with a little splash of sunflower oil. Pour between 2 to 4 tablespoons of the batter, twirling it around to cover the whole bottom of the pan.

Cook for about 2 minutes until the batter gets darker. Loosen the edges with a butter knife and flip the crepe.

Cook for about 1 minute and half until brown You can store your crepes for about 5 days in the fridge and even up to 3 months in the freezer! Once cooled, stack them between layers of baking paper and keep them in a sealed container.

I look forward to see your creations, don't forget to share your recipes with us using @leles_london and #LelesRecipes.

And don't forget the most important thing; add a little love to all your recipes - it's the most important ingredient.

Have a fantastic week everyone!

Valentina x

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Pictures by Holly Pickering

Kim Burrows