Beetroot Rose Crêpes
Beetroot Crêpe Roses combine stunning natural color with endless filling options, perfect for a sweet or savory twist at brunch. Elegant and delicious!
Ingredients
The Beetroot Reduction
- 3 fresh beets peeled and chopped
- 2 cups water
The Crêpe Batter
- 1 1/2 cup milk
- 1 cup flour
- 1 tbsp sugar
- A splash of vanilla
- 2 tbsp melted butter
- 3 tbsp beetroot reduction
Instructions
The Beetroot Reduction
- Peel and boil the beets in water until tender, then keep boiling until only a few spoonfuls of that deep ruby liquid remain at the bottom of the pot. That’s your natural food coloring. Save the beets for lunch, a salad, or however you like. We're here for the color today.
- Pro tip: Make this in advance and store it in the fridge for up to two days
The Crêpe Batter
- In a bowl, whisk together all the ingredients until smooth and lump-free. The batter should be thin enough to swirl in the pan, but not watery.
- Lightly grease a nonstick pan and heat it on medium.
- Pour in just enough batter to coat the bottom, swirling to spread it thinly. Cook for about a minute, then flip and cook the other side for another 30 seconds or so.
- Repeat with the rest of the batter, stacking your crepes on a plate to cool slightly.
- They’re soft, bendy, and a little bit blushing. And now comes the fun part.
The Rose Twist
- Once your crepes have cooled, roll them gently into loose rose shapes. You can fold them into thirds lengthwise first for a tighter roll or keep them wide and relaxed. There’s no “right” way, if it looks like a flower and makes you smile, you’ve done it right.
