Masala beetroot crêpes with spiced mushrooms

Name: Masala beetroot crêpes with spiced mushrooms
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: ['Indian']
Ingredients: 90g cooked beetroot; 140ml Co-op semi-skimmed milk; 65g Co-op plain flour; 1 Co-op British egg; 1 tsp garam masala; 1 1/2 tbsp sunflower oil; 2 red onions, finely sliced; 2 garlic cloves, finely sliced; 1 tsp cumin; 1/4 tsp chilli flakes; 600g Co-op chestnut mushrooms, sliced; 200g Co-op British baby spinach; 4 tbsp Co-op 0% fat Greek style natural yogurt; 20g flaked almonds, toasted

https://www.coop.co.uk/recipes/masala-spiced-beetroot-crepes-with-spiced-mushrooms

Vegetarian

Savoury pancakes to liven up lunch

Feeds 4
Ready in 50 minutes

Each serving contains

Energy
14%
1180kj 281kcal
Fat
Low 16%
11.3g
Saturates
Low 10%
1.9g
Sugar
Low 16%
11.3g
Salt
Low 16%
0.46g

% of adult’s reference intake | Carbohydrates per serving : 26g

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Ingredients
Method

Ingredients

90g cooked beetroot
140ml Co-op semi-skimmed milk
65g Co-op plain flour
1 Co-op British egg
1 tsp garam masala
1 1/2 tbsp sunflower oil
2 red onions, finely sliced
2 garlic cloves, finely sliced
1 tsp cumin
1/4 tsp chilli flakes
600g Co-op chestnut mushrooms, sliced
200g Co-op British baby spinach
4 tbsp Co-op 0% fat Greek style natural yogurt
20g flaked almonds, toasted

Method

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