
Masala beetroot crêpes with spiced mushrooms
https://www.coop.co.uk/recipes/masala-spiced-beetroot-crepes-with-spiced-mushrooms
Savoury pancakes to liven up lunch
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 26g
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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