Starter

VEGETABLE CREPES

Name: VEGETABLE CREPES
Yield: 4
Cuisine: Europe
Ingredients: 400 g spinach; 50 g Beetroot; 380 ml Milk; 180 g Flour; 20 g grated parmigiano; 2 Eggs; q.b. Salt; q.b. Pepper

Ingredients

spinach 400 g
Beetroot 50 g
Milk 380 ml
Flour 180 g
grated parmigiano 20 g
Eggs 2
Salt q.b.
Pepper q.b.

Cooking time:

Number of person:

Difficulty:

Low

Course:

Diet:

From the world:

Type of product:

Appliances used:

STAND MIXER FULL COLOR

METHOD

Prepare the batter by mixing the eggs, milk, flour, Grana Padano Cheese, salt, and pepper. Divide the batter into two bowls. Add pureed beetroot to the first bowl and blended spinach to the other. Oil lightly a nonstick skillet with Extra Virgin olive oil.

Place a ladle of batter into the pan and make it slide on the surface to get a homogeneous layer. Cook the crepes for 1-2 minutes, then turn them over and cook on the other side. When ready, place the coloured crepes on a plate and stuff it with whatever you like.

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