Pink crepes

Ingredients for 4 servings:

• 125 ml beetroot juice
• 60 g flour
• 1 egg(s)
• 4 tbsp cream cheese
• e.g. oil, for frying
• 3 tbsp herbs, chopped OR:
• 2 tsp horseradish, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Total time approx. 40 minutes

with cream cheese filling – as a starter, finger food, snack or something else

Whisk the beetroot juice with the flour and let it swell for about 10 minutes. Then add the egg and whisk again. Using this mixture, cook two thin crêpes in a lightly oiled 24-26 cm pan over medium heat and let cool. Important: Do not overcook, but let them just set so that the beautiful color remains visible. Meanwhile, mix the cream cheese with either herbs OR horseradish. Then spread the crêpes with the cream cheese, roll them up tightly, and slice diagonally. Serve with a bit of salad for a delicious starter or snack. Or serve with toothpicks or something similar on platters (perhaps on cucumber slices) as finger food or party appetizers. Note: There are many different types of beetroot juice – some (e.g., the good stuff from the health food store) are more brownish and not at all pink; this is not suitable for this! If you’re unsure about the juice, you can also blend some beetroot from a jar with a little liquid and a little water, strain/squeeze it out, and use this “juice.” However, to ensure the batter spreads evenly in the pan, the juice should really be juice—not too thick. Especially for colorful platters, you can also make the crêpes in other colors—for example, with carrot juice, tomato juice, spinach juice (blend spinach with a little water and then strain), or something similar. You can then fill the spinach crêpes, for example, with paprika cream cheese (cream cheese + a little ajvar), the carrot crêpes with herb cream cheese, and the beetroot crêpes with horseradish cream cheese.