English
Beetroot crepes
stuffed with vegetables sautéed in Provencal herbs
A colourful and attractive 'purple' crepe that's accompanied by a white-bean hummus and green salad.
Preparation time:
45 min.
Difficulty level:
You can do it!
Allergens:
egg, wheat, soya, gluten, sesame
Utensils:
(Hand) blender
Ingredients
Beetroot
Egg
Strong flour
Soy milk
Sweet potato
Red pepper
Zucchini
Mix of Provencal herbs
Garlic powder
Cooked white beans
Lemon
Tahini
Ground cumin
Mix of green leaves
Salad dressing
Garlic
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
4602
1100
50
8
135
22
17
32
102
262
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash the vegetables. Peel the beet, cut it into quarters and place it in a pot. Cover with water and bring it to a boil. Let it cook until tender, drain the water and let it cool down. Place the sweet potato in another pot with boiling water and let it cook for 15 minutes until the centre is tender.
2.
For the crepe mixture: grate or cut the beet in small pieces. Place approx. 2 tablespoons of beet per person in a bowl and add the egg, soy milk and flour. Season to taste and blend it with a hand blender to a cream. Let the mixture rest in the fridge for 5 minutes.
3.
Peel the sweet potato, cut it in half lengthwise and then into thin slices. Cut the zucchini and red pepper into strips and sauté them in 2 tablespoons of oil until they start to brown. Add the sweet potato and sauté for another minute. Add the mix of Provencal herbs, the garlic powder and season to taste. Set aside.
4.
Pour some of the crepe mixture in a greased frying pan and cook the crepes.
5.
For the hummus: drain and wash the beans. Place the beans, 1 tablespoon of olive oil, the juice of half a lemon, the tahini, cumin powder and garlic in a bowl. Season to taste and blend it with a hand blender to a smooth paste. Set aside.
6.