You wouldn’t believe how filling these beetroot crêpes are, and since they’re packed with veg and healthy protein, it makes them all the more worthwhile.

SERVES 6 // COOKING TIME 1 hour

INGREDIENTS
For the beetroot crêpes
1 cup beetroot juice
2 eggs
175 g flour
1 tsp cumin
½ tsp salt
⅓  cup water
2 tbsp olive oil + to fry
For the salad
2 tbsp olive oil
1 garlic clove, peeled and grated
3 slices white bread, cubed
2 tbsp butter
½ red onion, peeled and sliced
Mixed salad leaves, to serve
For the dressing
½ red onion, peeled and sliced
1 tbsp red-wine vinegar
1 tbsp water
1 tsp Dijon mustard
3 tbsp olive oil
To serve
6 poached eggs
½ cup white-wine vinegar
2 tbsp sugar
1 tsp salt
½ cup plain yoghurt
100 g goat’s cheese
4 tsp olive oil
Sea salt, to taste
¼ cup microherbs

METHOD
1. Using a mandolin if you have one, slice radishes and beetroots very thinly.
2. Whisk together the vinegar, sugar and salt. Pour this over the veggies and leave overnight, or for at least 1 hour.
3. Blitz together the yoghurt, goat’s cheese, oil and salt until smooth. Fold in the microherbs.
4. Arrange the vegetables on a platter and drizzle with dressing. Season with sea salt and garnish with more microherbs.
For the beetroot crêpes
1. In a bowl, whisk beetroot juice and eggs. Whisk in flour, cumin and salt. Slowly add the water and oil, whisking until smooth. Leave at room temperature for 15 minutes, until thickened.
2. Heat a little oil in a pan over medium-high heat. Pour in ¼ cup batter and swirl to coat the pan thinly. Cook for 2 minutes, until small bubbles form in the crêpe and it starts looking less glossy. Flip it over and cook for another 30 seconds, then remove.
3. Use up all the batter, lightly greasing the pan between crêpes.
For the salad
1. Heat 1 tbsp oil in a pan. Fry the garlic for 2 minutes, then add the bread and toss to mix. Fry until golden. Remove from the heat.
2. Once cooled, toss croutons with the salad ingredients.
For the dressing
1. Whisk together onion, water, vinegar and mustard.
2. Add oil gradually, whisking continuously, until the dressing is thickened. Toss with salad.
To serve
1. Top the crêpes with the salad and poached eggs.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

There’s something simply delicious about veggie alternatives! Give our spinach wraps with fried leeks and pea hummus a try next.

The post Meat-free beetroot crêpes with salad lyonnaise appeared first on MyKitchen.