Beetroot Crêpes with Radicchio

Ingredients

• 50 g beetroot (1/2 bulb)
• 2 Eggs
• 15 g liquid butter (1 tbsp)
• Salt
• 250 ml milk (3.5 % fat)
• 75 g spelt flour type 1050
• 150 g radicchio (1 small head)
• 300 g violet carrots
• 30 g dried sour cherries (2 tbsp)
• 2 tbsp lemon juice
• Pepper
• 4 tbsp Walnut oil
• 150 g goat fresh cheese (45 % fat in cream)
• 4 tsp rapeseed oil
• 50 g beetroot sprouts
• 1 Organic lemon

Instructions

1. 1.

   Clean, peel and grate the beetroot finely. Mix eggs with butter and beetroot using a stick blender until smooth. Add salt and milk and blend well. Sift flour into a bowl; gradually add the beetroot mixture to the flour and whisk into a smooth batter. Let the batter rest for 20 minutes.

2. 2.

   Meanwhile clean, wash and slice radicchio into fine strips. Peel, wash and slice carrots into thin rounds. Cut dried cherries into small pieces. Whisk lemon juice with salt, pepper and walnut oil and taste. Stir goat cheese with salt and pepper until smooth.

3. 3.

   For the crêpes, whisk the batter again. Heat a large pan and bake 4 crêpes one after another. Brush each side of the pan with 1 tsp oil, ladle in batter, and cook for 2–3 minutes on medium heat per side. Keep the pancakes warm in a preheated oven at 80 °C (60 °C fan; gas: level 1).

4. 4.

   Wash and dry beetroot sprouts. Peel lemon hot and cut into wedges. Top each crêpe half with radicchio, carrots and cherries, add 1–2 tbsp goat cheese on top. Sprinkle everything with beetroot sprouts, drizzle with dressing and fold the second half over. Serve beetroot crêpes with lemon wedges and optionally extra goat cheese on the side.