Stuffed beetroot crepe
Ingredients
- Flour: a cup
- Beetroot: 1 piece (boiled / chopped)
- Eggs: 2 tablets
- Vanilla: a teaspoon
- Salt: a pinch
- Sugar: a teaspoon
- Water: 3 tablespoons
- Cream cheese: half a cup (for filling)
How to prepare
- Mix the beetroot, flour, eggs, vanilla, sugar and salt in a food processor until combined.
- Add water until you get the desired consistency so that it is soft.
- In a non-stick frying pan over medium heat, greased with a little oil, pour half a cup of the mixture, and leave each side for two minutes or until the crepe is completely done.
- Repeat the previous step until you have used up all the quantity.
- The crepe is painted from the inside with cream cheese and closed in the form of a triangle.
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