Beetroot Crepes

Serves:

You will need

250ml Unsweetened Almond Breeze®
160g spelt flour
1 medium beetroot grated
1 egg
Pinch of sea salt
Coconut oil or butter, for cooking
1 avocado peeled and stoned
Juice of 1 lemon
100g hummus
Seeds of 1 pomegranate
Handful of rocket



Directions

1 Combine the flour, beetroot, egg, Almond Breeze® and salt in a large bowl.

2 Heat 2 teaspoons of coconut oil in a small pan over a medium heat. Pour enough mixture into the pan to cover the base in a thin layer and then cook the crepe on each side for 3-4 minutes until golden and cooked through. Repeat with the remaining batter, adding oil as needed – this should make 4 crepes, depending on your pan size.

3 Mash the avocado with the lemon juice and salt. Spread a little avocado onto each crepe with a few dollops of hummus, a handful of pomegranate seeds and rocket. Roll up and enjoy!

Recipe courtesy of Madeline Shaw / Blue Diamond Almonds



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