Sweet red beet crêpes with vanilla cream and berries
Lena from „Mein leckeres Leben“ has conjured up a delicious recipe for Mother’s Day!
And this is how the crêpes succeed:
Ingredients
For the dough:
- 200 g spelt flour
- 300 ml beet juice
- 2 organic eggs
- 1 tablespoon raw cane sugar
- 1 pinch of salt
- butter for baking
Filling:
- 250 g whipped cream
- 150 g creamy natural yogurt/Greek yogurt
- 2 tablespoons powdered sugar
- 1/3 bourbon vanilla, ground
- 200 g each blueberries, raspberries or strawberries
PREPARATION
- For the dough, mix the flour with the beet juice until smooth. Stir in eggs, sugar and salt until well blended. Heat a little butter in a frying pan and fry crêpes one by one over medium heat – add a small ladle of batter to the pan for each crêpe. Stack the baked crêpes and let them cool.
- For the cream, whip whipping cream until creamy and stiff. Stir in yogurt, sugar and vanilla.
- Spread each crêpe with 2 tablespoons of the cream and sprinkle with a few berries, fold the filled crêpes and serve.