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Beetroot Crepes with Pumpkin Filling

by Klaraslife 21. October 2018
written by Klaraslife 21. October 2018
Jump to Recipe Print Recipe

This post is also available in german/deutsch.

rote beete crepes
rote beete crepes

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

rote beete crepe
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
Cook Time 30 minutes
Total Time 40 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!

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2 comments

Rote Beete Crepes mit Kürbisfüllung - Klara`s Life 21. October 2018 - 13:39

[…] English […]

Reply
pumpkin bread rolls | vegan, easy & delicious recipe - Klara`s Life 12. November 2019 - 19:16

[…] can you do with pumpkin puree? A delicious pumpkin soup, pumpkin filling, chocolate pumpkin cake or used in […]

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