In the mood for an un-beetable recipe that’s as exciting to eat as it is to make? These paleo-friendly beet crepes are simple to prepare and fun to stuff. Just a small scoop of raw organic beetroot powder adds a healthy pink hue to otherwise bland-looking crepes. Fill each one with our suggested ingredients below, or get creative by adding sliced veggies, fruits, sprouts, avocado or homemade chocolate hummus! Enjoy this colorful dish that can easily classify as breakfast, lunch or dinner.
Ingredients
1/2 cup Bob’s Red Mill Super Fine Almond Flour
1/3 cup Vitacost Tapioca Flour
2 Tbsp. Thai Kitchen Organic Lite Coconut Milk or almond milk
5 organic eggs
1 Tbsp. MRM Superfoods Raw Organic Red Beet Powder
1 Tbsp. Vitacost Organic Coconut Oil or ghee, melted, plus more to grease pan
1/2 tsp. Redmond Real Salt
Fillings
Dairy-free cream cheese
Smoked salmon
Arugula
Sliced avocado
Directions
1. In high-speed blender, combine all ingredients (except fillings) for 1 minute or until fully incorporated. Allow batter to rest for 5 minutes.
2. Grease 7-in. frying pan with coconut oil and heat on medium-low.
3. Once hot, pour 1/4 cup crepe batter into pan, rotating pan quickly with wrist to coat a thin even layer on bottom. Cook about 1 to 1-1/2 minutes on first side until edges start to crisp up and lift easily. Gently flip crepe and cook 30 to 45 seconds more.
4. Repeat with remaining batter. Grease pan as needed in between crepes.
5. Place each cooked crepe on plate to cool. (Tip: Use parchment paper between each crepe to avoid sticking.)
6. Add fillings, roll up and serve!