Madeleine Shaw’s Beetroot Crêpes
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
- 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!