Today I present to you these whole wheat beet crepes that are incredible! A new alternative to take advantage of seasonal vegetables! Ideal for preparing sweet or savory recipes. A whole wheat crepe with all the flavor and beneficial properties of beets! Dare to make this recipe!
Beets have the characteristic of having a natural sweet taste. And for this same reason it is used for both sweet and savory recipes. Like pumpkin or sweet potato, you can even make jams with it. They also provide a large number of benefits and properties for your body! Best of all, it is low in calories!
I look forward to offering whole grain recipes in all colors over time! And so you can have alternatives according to what you have or simply to take advantage of those seasonal vegetables and fruits! So you not only eat fresh, if not, also take advantage of the prices of the season!
Let’s talk about the recipe:
Making this whole wheat beet crepes recipe is quite practical and simple. The ingredients used are few and often used, easy to find in any market. As a result, you will get pliable and docile crepes. Ideal for making cannelloni with different types of fillings.
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% whole grain, fine ground (I don’t use mixes unless I mention it). In general, depending on its brand, it can absorb more or less amount of liquid. So I recommend incorporating them gradually. Keep in mind that the lower the volume is, smaller final product you will get.
The fat used in this opportunity is olive oil. Although it can be replaced by butter, margarine or some other type of oil. As a result, depending on what fat is used, it can modify its flavor and final texture.
Those who do not consume cow’s milk can replace this ingredient with non-dairy milk or water. Results vary accordingly, but the recipe can still be done. Therefore, remember that the type of ingredient that is used and its quality influence the final product.
Despite the speed and simplicity of this recipe, this preparation has an extra step. Which is to prepare the beet puree. To do this, you can previously choose to cook the beets or not. However, by having a dense pulp, the convenient would be to boil the necessary time until they soften.
However, if you have a powerful blender, you could save this step. Because you could peel the beets and blend them directly. The machine may find it difficult to work as it is so thick. Therefore, to help this process and make the machine work better, a little water is added. This way you will obtain a smooth and homogeneous puree.
About the dough:
It is a very soft and light dough, which does not need beating or raising times. But like any dough for crepes or pancakes, it is recommended that it rest at least 30 minutes in the refrigerator. Although if it is prepared the day before, it is even better. In this way, the flour hydrates well and thickens the dough.
Cooking is fast, usually a couple of minutes at low temperature. They usually don’t overcook, so they stay soft and docile. As soon as the edges come off, turn and cook on the other side for a few more seconds. Finally, whole wheat beet crepes are stacked so they retain their moisture.
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- Whole wheat flour 200 g / 7.05 oz / 1 ¼ cup / 13 ¼ tbsp
- Beet puree 160 g / 5.64 oz
- Eggs 4
- Milk 500 ml / 2 ½ cup
- Olive oil 30 ml / 2 tbsp
- Pinch of salt
- Optional: pepper, nutmeg, etc.
- In a bowl place the pumpkin puree and eggs. Beat until smooth. Add the milk and olive oil. Mix.
- Incorporate whole wheat flour in batches. Season to taste. Beat avoiding lumps. Cover and let it rest in the refrigerator for 30 minutes.
- Cook in a non-stick pan at a low temperature previously sprayed with vegetable spray or a few drops of oil. As soon as the edges come off, turn and cook a few more seconds. Remove and stack crepes to keep moist.
- Whole wheat flours depending on their brand can absorb more or less amount of liquid. Be sure to incorporate liquids gradually.
- You make between 12 and 13 large whole wheat beet crepes.
- Can be use raw and cooked beets.
- Can be used butter, margarine or any other type of cooking oil.
- Milk can be replaced by water or vegetable milk.
- Consume preferably before 3 days.
- Can be frozen (3 months).