xo amys

‘Magenta hued sunday beetroot crepes’

A relaxing spring sunday on a rainy day, calls for a hit of purple crepes to spruce up the morning. I don’t actually mind the subtle rain showers today, as it’s nice to cozy-up indoors after an activity-filled weekend.  The candles are on, we have fresh blooms in the kitchen and breakfast fullfills of beetroot crepes topped with garlic green peppers, spring greens and a basil yogurt dressing. This easy breakfast can luxuriously divert your morning routine away from the ordinary and makes quite the showcase over brunch. It’s time for another frothy latte, perhaps in bed?

Have an amazing sunday darlings!

For the beet crepes, you need :

• 1 large cooked beetroot ( I roasted some earlier)
• 2 eggs
• 1 cup flour
• 1 teaspoon ground cumin
• pinch of salt
• 2 tablespoons olive oil
• about 2/3 cup oat milk

Roughly chop (into small pieces) the cooked beetroot into a large bowl. Add the oat milk and eggs and whisk with a hand-held blender into a smooth puree. Now add the flour, cumin, salt and oil whisk together in to a smooth paste. For thinner crepes, you can add a bit of water to make the batter more liquid-like. Allow the batter to sit for about 15 minutes before cooking so it thickens slightly.

To cook the crepes, heat a pan over medium-high heat and rub oil all over the pan Pour about 1 ladle of the batter into the pan and spread it with the end of the ladle to thin out the surface. You can make bigger or smaller crepes depending on the style you are after. To make wraps, I would suggest making large thin crepes, but make sure you have a good non-stick pan for this! Cook for about 1-2 minutes until the surface bubbles and flip over and cook for about 1 minute more.

To top the crepes, you need:

• spring cabbage
• spring kale
• 2 tablespoons mayonnaise + 1 teaspoon french mustard
• green peppers (sautéed in a pan with grated garlic, salt, butter for about 10 minutes)
• ground green pepper/ hemp seeds

In a saucepan, add butter and green peppers and cook over medium heat. Grate in 2 cloves of garlic and cook with the lid on, stirring the peppers once in a while. They will be ready in about 10 minutes. Finely slice the cabbage and kale. In a small bowl, combine the mustard and mayonnaise to create a yellow dressing. Mix together with the cabbage and kale.

To make the green dressing, you need:

• 3 tablespoons greek yogurt
• 1/2 ripe avocado
• 5 large basil leaves
• 1 teaspoon lemon juice
• pinch of salt

Blend into a creamy dressing

Ready to plate:

Place the beet crepes on the plate and top with the mustard/mayonnaise cabbage kale. Then add some garlic green peppers and drizzle some green dressing on top in the end. Sprinkle with some ground green pepper/ hemp seeds and enjoy!

Other suggested fillings:

Avocado, quinoa, green beans, hummus, arugula, mixed seeds, roasted veges