Beetroot crêpe rolls with goat cream cheese and date filling

Preparation

1. 1
   Step 1

   Mix 100 g whole wheat spelt flour with a pinch of salt in a bowl.

2. 2
   Step 2

   Add 30 g melted butter, 3 eggs, 150 ml milk, and 80 ml beetroot juice to the flour and stir until smooth.

3. 3
   Step 3

   Let the batter rest for 10 minutes.

   Timer · 10 min
4. 4
   Step 4

   Brush a pan with a little rapeseed oil and heat it up.

5. 5
   Step 5

   Bake 6 thin crêpes from the batter one after another, cooking each crêpe for about 2 minutes per side.

   Timer · 2 min
6. 6
   Step 6

   Remove the finished crêpes from the pan and set aside.

7. 7
   Step 7

   Finely chop 4 dried dates and coarsely chop 2 tbsp walnut kernels.

8. 8
   Step 8

   Stir 250 g goat cream cheese with the dates and walnuts until smooth.

9. 9
   Step 9

   Season the cream with salt, pepper, and dried thyme.

10. 10
    Step 10

    Spread the goat cream cheese mixture onto the crêpes.

11. 11
    Step 11

    Roll up the spread crêpes.

12. 12
    Step 12

    Cut the rolls diagonally into pieces about 2 cm wide.

13. 13
    Step 13

    Secure the rolls with wooden skewers if necessary and serve.