Beetroot Crepes with Pumpkin Filling

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Hi Lovelies! I think it`s time for pink beetroot crepes.

INGREDIENT  FOR BEETROOT CREPES WITH PUMPKIN FILLING:

pancakes
240 g wheat flour
150 ml beetroot juice
100 ml of sparkling water
2 eggs from happy chickens
salt
filling
1 small Hokkaido pumpkin
1 onion, chopped
2 garlic cloves, chopped
Salt & pepper
sauce
1/2 avocado
1 bunch dill
200 g of yogurt

METHOD

Wash the pumpkin, cut in half and remove the seeds. Cut the pumpkin into small pieces and spread on a baking tray. Add onion and garlic and drizzle with a little olive oil. Bake in a hot oven at 180 ° C for 20 minutes or until the pumpkin is soft and the onions are browned. Then squeeze with a fork, season with salt & pepper. Put aside. Add the pancake ingredients in a large bowl, whisk and leave for 5 minutes and then bake in a pan with a little fat. Place the finished pancakes on a plate and keep warm in the oven. Put the ingredients for the sauce in a measuring cup and puree with a hand blender.

Spread the pumpkin on the pancake and garnish with sauce. Serve with fresh herbs and vegetables.

Enjoy it!

Print

Beetroot Crepes with Pumpkin Filling

Pink beetroot crepes. A delicious meal for fall.

Course Crepes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 3 persons

Author Kathrin Klaraslife

Ingredients

Pancakes

• 240 g wheat flour
• 150 ml beetroot juice
• 100 ml of sparkling water
• 2 eggs from happy chickens
• salt

Filling

• 1 small Hokkaido pumpkin
• 1 onion chopped
• 2 garlic cloves chopped
• Salt & pepper

Sauce

• 1/2 avocado
• 1 bunch dill
• 200 g yogurt

Instructions

• Wash the pumpkin, cut in half and remove the seeds. Cut the pumpkin into small pieces and spread on a baking tray. 
• Add onion and garlic and drizzle with a little olive oil. Bake in a hot oven at 180 ° C for 20 minutes or until the pumpkin is soft and the onions are browned. Then squeeze with a fork, season with salt & pepper. Put aside. 
• Add the pancake ingredients in a large bowl, whisk and leave for 5 minutes and then bake in a pan with a little fat. Place the finished pancakes on a plate and keep warm in the oven. 
• Put the ingredients for the sauce in a measuring cup and puree with a hand blender.
• Spread the pumpkin on the pancake and garnish with sauce. Serve with fresh herbs and vegetables.

IF YOU TRY THIS RECIPE, LET US KNOW! LEAVE A COMMENT, RATE IT, AND DON’T FORGET TO TAG A PHOTO #KLARASLIFE & @KLARASLIFE ON INSTAGRAM. WE’D LOVE TO SEE WHAT YOU COME UP WITH. THANK YOU!