When I was little my dad, my sister, and I would make breakfast in bed for my mom on special holidays—usually the Mother's Day classic, always on birthdays, and every so often Valentine's Day! I will always remember our biggest breakfast in bed triumph; together we managed to sucessfully make my mom crepes. I felt like a Parisian chef!
On that note, I recently came across the concept of sneaking vegetables and fruits into regular recipes (mac and cheese, pancakes, and, believe it or not, crepes!) With that amazing idea in mind I put together a recipe for colorful beetroot crepes! It took a bit of fiddling with measurements and techniques (not to mention lots of research on what makes a good crepe!) but I finally settled on a recipe that makes my tummy very happy! *grin*
Now, let me tell you some of the wonderful things about beets and their great nutritional values!
- The vitamin C in beets is a great immune booster.
- The pigments that make beets a dark red color have been linked to detoxification benefits—meaning they can cleanse the blood and liver.
- There are some awesome compounds in beets: magnesium, potassium, iron, manganese, etc. Interestingly, pottasium helps with muscle and nerve function.
- Although beets have heaps of natural sugars (in fact, they have the highest sugar content of all vegetables), they are still low in calories.
- Beets can help boost stamina!
- Beets don't have any cholesterol. That and their dietary fibre are great for heart health! They can also reduce infalmation and protect internal organs.
Some tips for making crepes:
- Crepe batter should be as smooth as possible. When making crepes with beets you can strain the batter once before cooking. This helps get rid of any clumpy bits.
- It is a good idea to let the crepe batter set for about a half hour before making the crepes. You can even make the crepe batter the night before and keep it in the fridge for up to two days!
- When you heat the pan, go slowly; you want it hot enough that each side of the crepe browns in about a minute, but not so hot that the batter sets before you've managed to spread it around the pan.
- FOR GLUTEN-FREE CREPES: You can substitute the plain flour for rice flour. It tastes the same, except the batter is slightly more grainy.
Finally, we all know that best part of a crepe breakfast is actually the toppings... So I have outlined some tasty treats to add to your beetroot crepes.
- Whipped Greek Yoghurt (whip some greek yoghurt together with a lemon–juiced and zested–and a tiny teaspoon of vanilla bean paste)
- Chocolate Spread
- Peanut Butter Marscapone
- Cream Cheese Whipped Cream
- Maple Syrup
- Fresh Berries
- Poached Peaches and Pears
- Seeds and Nuts
- Chocolate Chips or Shavings
Dr. Mercola. (2014, January 25). Six Amazing Health Benefits of Eating Beets. Retrieved February 07, 2018, from https://articles.mercola.com/sites/articles/archive/2014/01/25/beets-health-benefits.aspx
I am Kaitlyn, a 20 year old girl currently living in Birmingham, England. I am the K in DLTK and I've been working for the family website since I could hold a crayon. Aside from helping my parents on the site, I run after school clubs with primary students in England and find fun ways to teach them maths! I also enjoy my volunteer work with the elderly people in my community—going to care homes and sheltered accomodations to sing, serve tea, or just talk. In my spare time I love to read, journal, play volleyball, and explore the UK. You can view my other blog posts here or connect with me on Facebook or Instagram.