Vegetable crepes

Name: Vegetable crepes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 400 g Spinach; 50 g Beetroot; 380 ml Milk; 180 g Flour; 20 g Grated Grana Padano; 2 Eggs; Salt, to taste; Pepper, to taste

These soft, colourful crepes are made with eggs, milk, flour and Grana Padano, then blended with beetroot and spinach for a natural touch of colour. Light and easy to fill, they’re perfect for a quick, tasty meal.

Ingredients for the vegetables crepes with stand mixer

Preparation Time:

5 min

Cooking:

15 min

People:

Difficulty:

Easy

Course:

Diet:

Ingredients

400 g Spinach

50 g Beetroot

380 ml Milk

180 g Flour

20 g Grated Grana Padano

2 Eggs

Salt, to taste

Pepper, to taste

Proceedings

Prepare the batter by mixing the eggs, milk, flour, Grana Padano Cheese, salt, and pepper. Divide the batter into two bowls. Add pureed beetroot to the first bowl and blended spinach to the other. Oil lightly a nonstick skillet with Extra Virgin olive oil

Place a ladle of batter into the pan and make it slide on the surface to get a homogeneous layer. Cook the crepes for 1-2 minutes, then turn over and cook on the other side. When ready, place the colored crepes on a plate and stuff it with whatever you like

Vegetable crepes

Ingredients

Products used

Proceedings

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