Beetroot crêpe rolls with goat cream cheese and date filling
by Tavolino
These savory beetroot crêpes are filled with an aromatic cream made of goat cream cheese, sweet dates, and crunchy walnuts. An original snack that is impressive in both appearance and taste.
Ingredients
- Whole wheat spelt flour 100 g
- Salt 1 pinch
- Melted butter 30 g
- Eggs 3
- Milk 150 ml
- Beetroot juice 80 ml
- Rapeseed oil 6 tsp
- Dried dates 4
- Walnut kernels 2 tbsp
- Goat cream cheese 250 g
- Pepper 1 pinch
- Dried thyme 1 tsp
Preparation
- 1
Mix 100 g whole wheat spelt flour with a pinch of salt in a bowl.
- 2
Add 30 g melted butter, 3 eggs, 150 ml milk, and 80 ml beetroot juice to the flour and stir until smooth.
- 3
Let the batter rest for 10 minutes.
- 4
Brush a pan with a little rapeseed oil and heat it up.
- 5
Bake 6 thin crêpes from the batter one after another, cooking each crêpe for about 2 minutes per side.
- 6
Remove the finished crêpes from the pan and set aside.
- 7
Finely chop 4 dried dates and coarsely chop 2 tbsp walnut kernels.
- 8
Stir 250 g goat cream cheese with the dates and walnuts until smooth.
- 9
Season the cream with salt, pepper, and dried thyme.
- 10
Spread the goat cream cheese mixture onto the crêpes.
- 11
Roll up the spread crêpes.
- 12
Cut the rolls diagonally into pieces about 2 cm wide.
- 13
Secure the rolls with wooden skewers if necessary and serve.