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Madeleine Shaw’s Beetroot Crêpes

Serves: 2

Cost CuttingEco FriendlyQuick Make

Madeleine Shaw’s Beetroot Crêpes Recipe: Veggie Magazine

Ingredients:

160g spelt flour

1 medium beetroot, grated

1 free-range egg

250ml unsweetened almond milk

pinch of salt

coconut oil or butter, for cooking 

1 avocado, peeled and stoned  

juice of 1 lemon

pinch of sea salt

100g hummus

seeds of 1 pomegranate

handful of rocket 

method:

  • Combine the flour, beetroot, egg, milk and salt in a large bowl. 
  • Heat two 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 crêpe on each side for 3-4 minutes until golden and cooked through. Repeat with the remaining batter, adding oil as needed – this should make four crêpes, depending on your pan size. 
  • Mash the avocado with the lemon juice and salt. Spread a little avocado onto each crêpe with a few dollops of hummus, a handful of pomegranate seeds and rocket. Roll up and enjoy! 
Print Recipe bluediamondalmonds.co.uk

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