Beet Crepes with Mushrooms and Cheese

Name: Beet Crepes with Mushrooms and Cheese
Total time: 30 min
Ingredients: 1 unit egg; 2 oz beet; 1/2 unit onion; 7 oz mushroom; 3 oz wheat flour; 2/3 cup milk; 1 pinch salt; 2 tbsp olive oil; 1 handful grated cheese

ekilu Team

“These crepes are bursting with color. How is this possible? Because they’re made using beets! Have you ever tried beet crepes? No? Well now you will. And not only are they bright and colorful, they're also scrumptious!”

ingredients

Difficulty

Easy

Time

30'

Fresh ingredients

egg

1 unit

beet

2 oz

onion

1/2 unit

mushroom

7 oz

Pantry ingredients

wheat flour

3 oz

milk

2/3 cup

salt

1 pinch

olive oil

2 tbsp

grated cheese

1 handful

Instructions

Wash and slice the mushrooms. Cut the onion into strips.

Heat a little olive oil in a skillet. Add the onion and lightly fry over medium heat for a couple of minutes, stirring often.

Add the mushrooms and season with a pinch of salt. Cook together with the onion for 5–7 minutes until light golden and soft.

Combine the beet, egg, milk, flour, and salt in a food processor or blender. Blend until smooth.

Drizzle a little oil in a skillet to cover the entire base. Spread a little of the batter inside the skillet. Tilt from side to side to cover well and then cook over medium heat for 1–2 minutes, until you see bubbles forming on the surface. Very carefully turn the crepe over.

Spread a little of the onion and mushroom mixture and a little of the cheese over the top, then gradually fold over the sides of the crepe to close. Repeat the process until there is no more batter or filling left.

Tips & Tricks

If you sometimes make pancakes or crepes, turning them will be easy. If it’s your first time, don’t worry. It might seem tricky at first, but be patient and make sure they’ve cooked properly on one side before turning and it should be easy. When you’ve spread the batter in the skillet, leave until cooked on the bottom side. Then use a spatula to turn it over. If the crepe is firm, turning will be easy. If the crepe is soft, it may break. Cook for a few seconds more and, when firmer, turn it over.

To make it easy to close the crepe, we recommend you spread out the mushroom and onion mixture as well as possible, without piling it on.