Beetroot Crepes with Black Currants and Powdered Sugar

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Featuring a Non-Stick Surface, Temperature Control, and a Large Cooking Surface for Easy Flipping

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Beetroot Crepes with Black Currants and Powdered Sugar Recipe

These vibrant beetroot crepes are a delicious twist on the traditional crepe recipe. The natural sweetness of the beetroot complements the tartness of the black currants and the delicate powdered sugar topping perfectly. These crepes are perfect for a special breakfast or brunch.

Ingredients

• Two large eggs
• 1/4 cup unsalted butter, melted
• 1 cup pureed beetroot
• For decoration, sprinkle with powdered sugar
• 1 1/2 cups milk
• 1/2 tsp salt
• 1 cup all-purpose flour
• 1/2 cup black currants

Time Needed

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Instructions

• Whisk together the beet puree, all-purpose flour, and salt in a large mixing bowl.
• Whisk together the eggs, milk, and melted butter in a mixing bowl until smooth.
• Melt butter in a nonstick skillet over medium heat.
• Pour the batter into the skillet with a 1/4 cup measuring cup and tilt the pan to evenly coat the bottom with batter.
• Cook for 2-3 minutes, or until the bottom is lightly golden and the edges start to lift from the pan.
• Cook for an additional 1-2 minutes on the other side after flipping the pancake.
• Repeat with the remaining batter, stacking the cooked crepes on a plate.
• Top each crepe with a handful of black currants and a sprinkle of powdered sugar to serve.

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