Beetroot Crêpe Rolls with Goat Cheese and Date Filling

Ingredients

• 100 g spelt whole‑grain flour
• Salt
• 30 g liquid butter
• 3 eggs
• 150 ml Milk (3.5% fat)
• 80 ml beetroot juice
• 6 tsp rapeseed oil
• 4 dried dates (pitted)
• 2 tbsp walnut kernels (15 g each)
• 250 g goat cheese (45% fat in cream)
• Pepper
• dried Thyme

Instructions

1. 1.

   Mix flour with salt. Whisk butter, eggs, 100 ml milk and beetroot juice vigorously, add the flour mixture and stir until a smooth batter forms. Let rest for 10 minutes.

2. 2.

   Heat a skillet and lightly oil it. Pour 1–2 tbsp of batter into the pan and cook each side for about 2 minutes to make thin crêpes. Remove and set aside. Repeat until all batter is used and six crêpes are cooked.

3. 3.

   Meanwhile, finely chop the dates and mince the walnuts. Blend goat cheese with dates and walnuts until smooth. Season with salt, pepper and thyme. Spread the cheese mixture on each crêpe, roll up, and cut into diagonal rolls about 2 cm wide. Secure beetroot crêpe rolls with wooden skewers and serve.