Pink Crepes

Pink Crepes Recipe from Chad with Beet, Cake Flour, and Cream Cheese

Region / culture: Chad | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 6

Introduction

Pink crepes are a unique and colorful twist on traditional crepes, made with the natural pink hue of beets. These crepes are not only visually stunning but also delicious and perfect for a special breakfast or brunch.

History

The use of beets in crepes is a creative and modern take on the classic French dish. Beets have been used in cooking for centuries, but incorporating them into crepes is a more recent innovation. The vibrant pink color adds a fun and unexpected element to the dish.

Ingredients

1 medium fresh beet, washed, topped, unpeeled
1 cup cake flour
0.5 tsp salt
3 large eggs
2 tbsp butter, very soft
1 cup milk
Filling
7-8 oz (227 g) cream cheese
4 tbsp very finely chopped spring onions
1 tbsp very finely chopped fresh parsley
0.5 tsp salt
0.5 tsp garlic, finely chopped
0.25 cup milk

How to prepare

Cook the beet until tender, and allow it to cool. When peeled, the beet I used weighed about 3 oz or 0.89 g
Cut up the beet and put it in a food processor. Add the flour, salt, eggs, and butter, and blend until smooth.
First, add 0.5 cup of milk, then gradually add more until you have a thin pancake batter consistency. The amount of milk may vary depending on the dryness of the beet and the size of the eggs. If using smaller eggs, you may need more than 1 cup of milk.
Blend the mixture in a blender until it becomes very smooth. You should have just under 3 cups of liquid.
Pour the mixture into a jug or bowl, cover it, and refrigerate for at least 1 hour.
For the filling, scrape the cream cheese into a bowl and add all the flavorings except the milk.
Usually, the mixture will be too stiff to use as a filling, so gradually add milk until you achieve a satisfactory consistency. The filling should be easy to scoop out but not runny. Cover and refrigerate until needed.
To make the crepes, use a small crepe pan with a diameter of 6"/15 cm.
Heat the pan over medium heat. If it's not non-stick, grease the pan with butter.
If the batter has thickened upon standing, add a small amount of milk to thin it out.
Use 2-3 tbsp of batter per crepe, aiming for thin crepes. Swirl the batter to the edges of the pan to ensure even thickness.
Watch for the last raw swirl of batter on top to start firming, then flip the crepe. Cook for about 10 seconds on the other side, then slide it onto a plate.
Continue making crepes and stack them on the plate.
You should get approximately 12 crepes with a 6"/15 cm pan diameter.
The filling provided is enough for six of these crepes. If you want to use all the crepes, double the filling ingredients.
Use the filling sparingly as it is rich. Fold the crepe over and decorate with a sprig of spring onion, parsley, salad leaves, or a few julienned carrot strips and thinly sliced lemon rind strips.
Serve the crepes warm or at room temperature.
Leftover crepes can be covered and frozen.
In this recipe, cream cheese is recommended over low-fat cottage cheese as it significantly enhances the taste.
If you prefer to use flavored cream cheese, such as green onion flavored, that is also acceptable. One heaped tablespoon of filling should be enough per crepe.

Variations

Try adding a sprinkle of cinnamon or nutmeg to the crepe batter for a warm and spicy flavor.
Experiment with different fillings such as Nutella, fruit compote, or savory options like ham and cheese.

Cooking Tips & Tricks

Be sure to cook the beet until it is tender before blending it with the other ingredients for the crepe batter.

- Gradually add milk to the batter until you achieve a thin pancake batter consistency.

- Use a small crepe pan and swirl the batter to the edges to ensure even thickness.

- Watch for the last raw swirl of batter on top to start firming before flipping the crepe.

- Use the filling sparingly as it is rich, and consider doubling the filling ingredients if you want to use all the crepes.

Serving Suggestions

Pink crepes can be served with a side of fresh fruit, a dollop of whipped cream, or a drizzle of maple syrup for added sweetness.

Cooking Techniques

The key cooking technique for pink crepes is to blend the beet with the other ingredients until smooth and to cook the crepes in a hot, greased pan until they are thin and golden brown.

Ingredient Substitutions

If you don't have cake flour, you can use all-purpose flour instead. You can also substitute the cream cheese with ricotta or mascarpone cheese for a different flavor.

Make Ahead Tips

You can make the crepe batter and filling ahead of time and refrigerate them until you are ready to cook and assemble the crepes.

Presentation Ideas

Serve the pink crepes folded in half or rolled up, garnished with a sprig of fresh herbs or a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Pink crepes pair well with a glass of sparkling rosé or a cup of hot tea for a delightful brunch or dessert.

Storage and Reheating Instructions

Leftover pink crepes can be covered and stored in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of pink crepes contains approximately 250 calories.

Carbohydrates

Each serving of pink crepes contains approximately 25 grams of carbohydrates.

Fats

Each serving of pink crepes contains approximately 15 grams of fats.

Proteins

Each serving of pink crepes contains approximately 8 grams of proteins.

Vitamins and minerals

Pink crepes are a good source of vitamin A, vitamin C, and iron due to the inclusion of beets in the recipe.

Alergens

Pink crepes contain dairy (cream cheese and milk) and eggs.

Summary

Pink crepes are a delicious and colorful dish that provides a good balance of carbohydrates, fats, and proteins. They are also a good source of vitamins and minerals.

Summary

Pink crepes are a fun and flavorful dish that is sure to impress your family and friends. With their vibrant color and delicious taste, they are perfect for a special occasion or a weekend brunch. Enjoy experimenting with different fillings and toppings to create your own unique twist on this classic dish.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Pink Crepes. It was a hot summer day, and I was visiting my dear friend Margaret for our weekly tea gathering. As we sat in her cozy kitchen, sipping on our Earl Grey tea and nibbling on her famous lemon bars, she suddenly pulled out a faded, stained recipe card from her recipe box.

"Have you ever tried Pink Crepes, my dear?" she asked, her eyes twinkling with excitement.

I shook my head, intrigued by the name. Margaret explained that she had learned the recipe from her French grandmother, who had passed it down to her many years ago. She described the delicate, pink-hued crepes filled with a sweet strawberry cream filling, topped with a dusting of powdered sugar. My mouth watered at the thought, and I begged Margaret to teach me how to make them.

With a smile, Margaret agreed, and we spent the rest of the afternoon in her kitchen, mixing, pouring, flipping, and filling crepes. I was mesmerized by the process, watching as the batter turned a lovely shade of pink and the aroma of strawberries and cream filled the air. Finally, we sat down to enjoy our creation, and I knew that I had to add this recipe to my collection.

Over the years, I have made Pink Crepes countless times, perfecting the recipe and making it my own. I have shared it with friends and family, bringing smiles to their faces with each bite. But the memory of that first time making Pink Crepes with Margaret will always hold a special place in my heart.

As I sit in my own kitchen now, surrounded by the familiar smells and sounds of cooking, I can't help but reflect on all the recipes I have learned over the years. Each one tells a story, a memory of a time spent with a loved one or a special moment shared around the table. And Pink Crepes will always remind me of Margaret and our shared love of cooking and creating delicious dishes.

I am grateful for the recipes that have been passed down to me, like treasures to be cherished and shared with others. They connect me to my past, to the people who have taught me, inspired me, and filled my life with love and laughter. And as I continue to cook and bake, I know that each recipe holds within it a piece of my history, a taste of my heritage, and a reminder of the joy that comes from sharing good food with good company.

So here's to Pink Crepes, a recipe that has brought me so much joy and deliciousness over the years. May it continue to be a staple in my kitchen, a reminder of the friendships and memories that have shaped me into the cook I am today. And may it bring a smile to the faces of all those who are lucky enough to enjoy it. Cheers to good food, good friends, and good times shared around the table.