Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 eggs
- 1 1/2 cups milk
- 1/4 tsp salt
- 1 tbsp butter, melted
- 1 medium beet, roasted and diced
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
- Salt and pepper, to taste
- Olive oil, for cooking
Special Equipment Needed:
- Crepe pan or non-stick skillet
- Blender or whisk
- Mixing bowl
- Rubber spatula
- Baking dish
Step-by-Step Instructions:
1. In a blender or mixing bowl, combine flour, eggs, milk, salt, and melted butter. Blend or whisk until smooth. Let the batter rest for 10 minutes.
2. In a separate mixing bowl, combine roasted beet, ricotta cheese, Parmesan cheese, parsley, salt, and pepper. Mix well.
3. Heat a crepe pan or non-stick skillet over medium-high heat. Brush with olive oil.
4. Pour 1/4 cup of batter into the pan and swirl to coat the bottom. Cook for 1-2 minutes or until the edges start to curl and the bottom is lightly browned. Flip and cook the other side for 30 seconds. Repeat with the remaining batter.
5. Preheat the oven to 350°F.
6. Spoon 2-3 tablespoons of the beet and ricotta mixture onto each crepe. Roll up and place seam-side down in a baking dish.
7. Bake for 10-15 minutes or until heated through.
8. Serve hot with additional Parmesan cheese and parsley, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Crepe pan or non-stick skillet - medium-high heat
Oven - 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 315
Total fat: 13g
Saturated fat: 7g
Cholesterol: 126mg
Sodium: 428mg
Total carbohydrates: 31g
Dietary fiber: 2g
Sugar: 7g
Protein: 17g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Cottage cheese or goat cheese can be used instead of ricotta cheese.
- Roasted sweet potato or butternut squash can be used instead of beet.
Variations:
- Add chopped walnuts or pecans to the beet and ricotta mixture for added crunch.
- Use different herbs such as basil or thyme instead of parsley.
- Add sautéed spinach or kale to the beet and ricotta mixture for added nutrition.
Tips and Tricks:
- Make the crepes ahead of time and store them in the fridge or freezer until ready to use.
- Use a rubber spatula to spread the beet and ricotta mixture evenly on the crepes.
- Don't overfill the crepes or they will be difficult to roll up.
Storage Instructions:
Leftover crepes can be stored in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
To reheat, place the crepes in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the crepes on a platter with a sprinkle of Parmesan cheese and parsley on top.
Garnishes:
Sprinkle additional Parmesan cheese and parsley on top of the crepes.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested Side Dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with balsamic glaze
- Grilled asparagus with lemon and garlic
Troubleshooting Advice:
- If the batter is too thick, add more milk until it reaches a smooth consistency.
- If the crepes are sticking to the pan, brush with more olive oil or use a non-stick pan.
Food Safety Advice:
- Make sure to cook the crepes and filling to the recommended temperature to avoid foodborne illness.
- Store leftover crepes in the fridge and reheat thoroughly before consuming.
Food History:
Crepes originated in Brittany, France, and were traditionally made with buckwheat flour. They were a popular street food and were often filled with savory ingredients such as ham and cheese.
Flavor Profiles:
The sweet and earthy flavor of the roasted beet pairs well with the creamy and tangy ricotta cheese. The Parmesan cheese adds a salty and nutty flavor to the dish.
Serving Suggestions:
Serve the crepes as a main dish for brunch or dinner.
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