Valentine’s Day is coming and with it, good, colorful, and yummy recipes. And for this day so celebrated around the world, I bring you a recipe for Fit Beetroot Crepes.
That’s right, the best breakfast and a very fit recipe, this combination will delight you on this special day. Show your partner this post and fingers crossed they get the hint: to use this recipe to prepare a nice surprise first thing in the morning! It is the ideal gift for Valentine’s Day.
After all, who doesn’t like a good breakfast served in bed once in a while? I love it, as cliché as it may be.
And this recipe is easy, fast, inexpensive, and it’s very romantic! Admit it, you’d like it…
I confess that I don’t love the day itself, it’s not a date that means much to me and I don’t enjoy the idea of trying to go out when everything and everywhere is always super crowded. But a surprise like this can be made at home, in a space of our own, without the confusion so typical of this day.
By the way, this recipe for Fit Beetroot Crepes doesn’t have to be made only on Valentine’s Day, right?! Any time of year is good for a little surprise like this.
A good and healthy treat for the best moments with two (or three, or four, or five…)
For more recipes with beetroot, check out this Beetroot Pancakes Recipe.
But here we are with all this talk, how do we make these wonderful and very fit crepes?
Well, they are quite simple to make, really. You know I like easy and quick recipes, without many complications!
Just boil a beetroot, shred it, and add the remaining ingredients: flour, milk, eggs, salt, and olive oil.
Then, you just mix it all very well or blend it using a blender. And tchanan, wonderful crepes, super colorful and tasty, made in a few minutes. A show-stopper recipe!
The batter should be very liquid so that you get the ideal consistency for the crepes: soft and fluffy, with the edges kind of crispy.
The pink color of these crepes also looks fantastic and is perfect for the day when love is celebrated!
Let’s check the step-by-step?
FIT BEETROOT CREPES RECIPE (around 6/7 crepes):
- 1 small beetroot
- 1/2 cup rice flour
- 1 cup milk (or a plant-based drink of your preference)
- 2 eggs
- Salt to taste
- Olive oil to taste
- Start by peeling the beetroot and cutting it into quarters, or smaller pieces.
- Place the previously cut beetroot in a pot of water and bring it to high heat. Let it cook until it gets soft.
- Remove the beetroot from the pot and put it in a blender. Blend it for about 2 minutes, until it becomes a kind of paste.
- Add the rice flour and blend again for about 1 min.
- Add the milk (or plant-based drink) and the eggs.
- Add a pinch of salt and olive oil.
- Turn on the blender to maximum power and blend the batter for about 2 minutes.
- Place a frying pan at high heat and pour in a ladle of the previous mixture.
- Let the crepes cook for 1 or 2 minutes. Turn the crepe with the help of a spatula and let it cook for 1 minute more.
- Repeat the process until you finish the batter.
- Your fit beetroot crepe is ready to serve.
Suggestion:
You can buy rice flour at the supermarket or at an organic or natural food store. Fortunately, nowadays there is a lot of variety. If you’re like me, make your own rice flour: just grind the rice in a food processor, at maximum speed, until it gets the right consistency.
Add the toppings you like the most, from honey and coconut to fruit or nuts.
If you prefer, you can also use these crepes to make a savory recipe (with cheese or hummus, it’s so good!).
Another idea is to try making the batter with other vegetables, such as spinach.
