Prep:
25 minutes
Cook:
30 minutes
Makes:
6 x 15 cm crepes
Ingredients
Crepes:
- 1 egg
- 1 cup (240 ml) water
- 3/4 cup (75 g) buckwheat flour
- 1 small beet, grated
- ½ tsp salt
- 1 tsp sumac (optional)
- 1 tsp zaatar (optional)
- 1 tbsp vegetable oil for cooking crepes (optional)
Filling:
Roasted Veggies:
- 1 large sweet potato, peeled and sliced
- 1 large beet, peeled and sliced
- 4 king oyster mushrooms, cleaned and sliced lengthwise
- 4 tbsp olive oil
- Salt & pepper
- 2 cup mixed greens, washed
Red Lentil Puree:
- 1 large beet, peeled and sliced
- ½ cup red lentils
- 1 small onion, peeled and quartered
- 2 garlic cloves, peeled
- 1 tsp cumin
- Juice of half lemon (2 tbsp), to taste
- ½ tsp smoked hot paprika
- ½ tsp salt, to taste
- ¼ tsp pepper
- Pinch of beet powder (optional)
Method
- Preheat oven to 220 C.
- Toss beet slices (for filling and puree) with 2 tbsp olive oil in medium bowl. Season with salt and pepper. Place on oven tray lined with parchment paper and bake for 30 minutes flipping halfway (or until fork tender).
- In second tray, place sweet potato slices, mushrooms (for filling), onion and garlic (for puree) after coating with olive oil. Sprinkle with salt and pepper and roast for 10-15 minutes.
- In a small bowl, mix water, egg and spices for crepe batter. Add flour and incorporate with a whisk. Add grated beet. Leave aside to rest for 10-15 minutes.
- Meanwhile, rinse lentils in cold running water. In a small pot add 1.5 cup water and bring to boil on medium heat. Add lentils, reduce heat to low and cook for 15 minutes until they break down into a puree. Place in food processor with the rest of puree ingredients (including roasted beet slices) and process until smooth. Taste and adjust seasoning. Leave aside
- Place a small cast iron or non-stick pan on stove on medium heat When hot, add a few drops of oil and a small ladle of crepe batter (or enough to cover the surface of the pan when you move it around to distribute the batter). Cook for 2 minutes or until slightly darker, flip and cook for another 2 minutes. Repeat with the remaining batter.
- To assemble the crepes, start by spreading them with lentil puree to help veggie filling stick to the crepes. Top with slices of roasted sweet potatoes, mushrooms and beets. Add fresh greens and fold in half. Enjoy!
Tips and Variations
You can substitute king oyster mushrooms with another type but try to choose mushrooms with a chewy texture when roasted/ less water content – porcini, oyster, etc.
Use any root veggies you have – carrots, celeriac, parsnip, potatoes also work as filling.
