Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Beetroot Crepes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: green evi
  • Yield: 4 larger crepes 1x

Ingredients

Units Scale

For the crepes:

  • 1.5 cups of chickpea flour
  • 1.5 cups of beetroot juice
  • 0.5 tsp baking powder
  • salt

For the cheese:

  • 1.5 cups of blanched almonds, soaked
  • 1 lemon, juice
  • 1 tsp maple syrup
  • 2 cloves of garlic
  • salt, pepper

For the slaw:

  • 1/2 red onion, thinly sliced
  • 1 large carrot, grated (I used purple carrot)
  • 1/4 red cabbage, shredded
  • 1 yellow beetroot, julienned
  • 1 lime, juice
  • 1 tbsp peanut butter
  • 3 tbsp crushed peanuts
  • 3 tbsp microgreens
  • salt, pepper


Instructions

  1. Mix together crepe ingredients in a bowl. Let sit for 10 minutes.
  2. Heat up a non-stick pan to high heat for a few minutes until hot, then reduce heat to medium.
  3. For each pancake add a ladle-full of batter into to pan and spread out. Cook for 2-3 minutes, then flip and cook for another minute. Repeat process with remaining batter.
  4. For the almond cheese add ingredients to a blender with a few tablespoons of water and blend until completely smooth. Adjust consistency with water if needed.
  5. Mix together onion, carrot, cabbage, beet, lime juice, peanut butter, crushed peanuts, and microgreens in a bowl. Season with salt and pepper.
  6. To serve top each crepe with a dollop of almond cheese and a handful of the slaw. Enjoy!