Vegetable-filled Crepes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- ½ cup Red wine vinegar
- 2 cups in vinegar Beets (drained and cut into batons)
- 1 large Red onion (finely sliced)
- 1 cup oat flour
- 1 ½ tsps gluten-free Baking powder
- 1 cup unsweetened Almond milk
- ¼ cup Avocado oil
- ¾ cup carrots (finely grated)
- 1 Tbsp black Poppy seeds
- 2 sprigs mint (to garnish)
- 1 cup coconut milk yogurt
- 1 lemon
- salt
Preparation steps
1.
Warm together the red wine vinegar with 125 ml of water in a saucepan. Add the beetroot and red onion, stirring well. Cover with a lid and set to one side.
2.
Combine the oat flour, baking powder, and a pinch of salt in a mixing bowl. Whisk in the milk and two tablespoons of oil until a batter comes together. Fold through the grated carrot and poppy seeds.
3.
Heat a teaspoon of the remaining oil in a non-stick frying pan. Cook small ladles of the batter in the pan until golden and set. Flip and cook the other side for a further minute.
4.
Repeat the method for the remaining pancakes, using a little fresh oil for each one. Finely slice some mint leaves and set them to one side.
5.
Fill the pancakes with the beetroot and red onion, and fold over in half. Lift onto plates and top with yoghurt, sliced mint leaves, and grate over some lemon zest.
6.
Serve with the remaining yoghurt on the side, along with lemon slices and mint sprigs to garnish.
