Red velvet crepes
Red velvet crepes can be complemented with cream or chocolate filling and prepared for any holiday. Beetroot juice is used as a dye in the recipe. You can squeeze the juice from fresh or boiled vegetables. We recommend not increasing the amount of honey in the recipe – the pancakes may darken. In order for the products to retain their bright color, bake the pancakes on a quiet fire, avoiding a fried crust.
Equipment
- 1 mix bowl
- 1 whisk
- 1 teaspoon
- 1 tablespoon
- 1 saucepan
Ingredients
- 1.5 tsp honey
- 125 ml milk
- 1 tsp vanilla sugar
- 1 pc egg
- 1 pc beetroot small
- 2 tbsp vegetable oil
- 90 g flour
- 1 pinch salt
Instructions
- Prepare the ingredients. Honey can be replaced with sugar.
- Mix room temperature milk with honey.1.5 tsp honey, 125 ml milk
- Wash the beetroot, peel it, and grate it on a grater with small holes. Add vanilla sugar and leave the vegetable for 10 minutes.1 pc beetroot
- Mix sweet milk with an egg. Add a pinch of salt and a tablespoon of vegetable oil.1 pc egg, 1 pinch salt, 2 tbsp vegetable oil
- Mix the mass with a whisk, add sifted flour. Mix the mixture well so that there are no lumps.1 tsp vanilla sugar, 90 g flour
- This can be done using a blender or whisk. Squeeze the beetroot juice and pour it into the dough.
- Mix the juice with the dough. The mass should be like liquid sour cream.
- Heat the pan, grease it with a silicone brush with vegetable oil. Pour half a ladle of dough and distribute the dough over the surface by rotating the dish. Bake the pancake for 1 minute on low heat.
- Flip the products, continue cooking similarly.
- Ready pancakes fold into triangles and lay out on a plate. Sprinkle the products with powdered sugar.
Nutrition
Calories: 86kcalCarbohydrates: 15gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.002gCholesterol: 4mgSodium: 88mgPotassium: 58mgFiber: 0.5gSugar: 2gVitamin A: 42IUVitamin C: 0.01mgCalcium: 34mgIron: 1mg