Masala Beetroot Crepês

Healthy food doesn’t have to be boring. When you hear the word ‘healthy’, you can often worry that it means you can’t enjoy your favourite foods. But that just isn’t the case! Putting a fun and different spin on classic dishes can mean enjoying the food you love whilst also refuelling properly after your (not)parkrun. Brighten up your brunch with this refreshing take on the humble pancake -  Masala Beetroot Crepês with a savoury mushroom filling.

What you will need:

• 90g cooked beetroot
• 140ml Milk
• 65g plain flour
• 1 Egg
• 1 tsp garam masala
• 1 1/2 tbsp oil
• 2 red onions
• 2 garlic cloves finely sliced
• 1 tsp cumin
• 1/4 tsp chilli flakes
• 600g chestnut mushrooms
• 200g baby spinach
• 4 tbsp Greek style natural yogurt
• 20g flaked almonds

Recipe

1. Put the beetroot in a food processor with about a third of the milk and blend to a purée
2. Put in a bowl with the rest of the milk, the flour, egg and garam masala
3. Whisk until you have a runny batter
4. Set aside for 20 mins
5. Meanwhile, heat 1 tbsp of the oil in a pan and cook the onion for 5-6 mins
6. Add the garlic, cumin and chilli, then cook for 2 mins more
7. Stir in the mushrooms with a splash of water and cook for another 6-8 mins, then add the spinach, cover and let wilt
8. Season and keep warm
9. Heat the remaining oil in a large frying pan
10. Add a ladleful of the batter and swirl around
11. Cook for 1-2 mins, until the surface is dry, then flip and cook for 30 seconds
12. Transfer to a plate and repeat with the remaining batter until you have 4 crêpes
13. Fill each one with the mushroom and spinach mixture and 1 tbsp of the natural yogurt
14. Close the edges over the middle and scatter with the almonds to serve

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