Quick & Easy Vegan Beetroot Crepes made with beetroot and buckwheat flour – gluten free
(makes 15 wraps) Prep time: 10 mins
Cooking time: 30 mins
200g of buckwheat flour
1 tsp baking powder
Soya milk 375-500ml – you can use any kind of milk you like
1 tbsp extra virgin olive oil
(sunflower oil will work well too)
1 tsp of salt
20ml of beetroot juice to give it
the colour and flavor
how to make it…
Mix all the dry ingredients in a bowl, then add the milk and start mixing. Add the beetroot juice – if the batter is too thick, then add some more (if you can make this at home from raw beetroot then do so. Add as much as you need until you get the perfect consistency, you want the batter to be nice and creamy, not too runny and not too thick.
Heat a frying pan over medium-high heat and coat with a little splash of sunflower oil. Pour between 2 to 4 tablespoons of the batter, twirling it around to cover the whole bottom of the pan.
Cook for about 2 minutes until the batter gets darker. Loosen the edges with a butter knife and flip the crepe.
Cook for about 1 minute and half until brown. You can store your crepes for about 5 days in the fridge and even up to 3 months in the freezer! Once cooled, stack them between layers of baking paper and keep them in a sealed container.
Recipe from: www.leleslondon.com