How To Make Beetroot And Buckwheat Crepes
We had such a ball making this video with our mate Madeleine Shaw.
It’s a simple recipe, but the results are freaking delicious. The addition of grated beetroot gives these crepes an incredible rich red hue as well as an earthy sweetness that tastes so good with the creamy avo, smokey trout and sweet pomegranate seeds.
Did we mention they’re also gluten, dairy and sugar free? Yeew! Enjoy.
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- 1 avocado mashed
- juice of 1 lemon
- pinch of sea salt
- seeds of 1 pomegranate
- 1 fillet of smoked trout flaked
- 1 handful of rocket
- 1 cup buckwheat flour
- 1 medium beetroot grated
- 1 egg
- 1 cup almond milk
- 1 pinch salt
- coconut oil for frying
- To make crepes, combine all of the ingredients. Heat coconut oil in a small skillet over medium heat. Pour enough mixture into the pan to cover in a thin layer and then cook on each side for approximately 1 minute. Repeat with remaining batter.
- Mash avocado with lemon and salt. Spread a little avocado on to each crepe with some trout, pomegranate and rocket. Roll up and enjoy!
Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.
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