Pink Crêpes with Cream Cheese Filling

Beet Crêpes with Cream Cheese Filling Recipe from Malawi

Region / culture: Malawi | Preparation time: 50 minutes | Cooking time: 25 minutes | Servings: 6

Introduction

Pink Crêpes with Cream Cheese Filling is a delightful and colorful dish that is perfect for a special breakfast or brunch. The vibrant pink color of the crepes comes from the addition of fresh beet, which also adds a subtle earthy flavor to the dish. The creamy and savory cream cheese filling complements the sweetness of the crepes perfectly, creating a delicious and satisfying meal.

History

The origins of Pink Crêpes with Cream Cheese Filling are not well-documented, but it is likely that the recipe was inspired by traditional French crepes. The addition of beet to the batter gives the crepes their unique pink hue and adds a nutritious twist to the classic dish. The cream cheese filling is a rich and indulgent addition that takes these crepes to the next level.

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

6 servings
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50 minutes 25 mins prep

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 small amount of julienned carrots or thinly sliced lemon rind.
Serve the crepes warm or at room temperature.
Leftover crepes can be covered and frozen.
*In this case, 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 fine. One heaped tablespoon of filling should be enough per crepe.

Variations

Add a sprinkle of cinnamon or nutmeg to the batter for a warm and spicy flavor.
Top the crepes with a handful of toasted nuts or seeds for added crunch.
Substitute the cream cheese filling with a sweet filling, such as Nutella or fruit preserves, for a different flavor profile.

Cooking Tips & Tricks

Be sure to cook the beet until it is tender before blending it into the batter. This will ensure a smooth and creamy consistency.

- Gradually add the milk to the batter until you reach the desired thin pancake batter consistency. The amount of milk may vary depending on the size of the eggs and the dryness of the beet.

- Use a small crepe pan with a diameter of 6 inches to make thin and delicate crepes.

- Watch for the last raw swirl of batter on top to start firming before flipping the crepe. This will ensure even cooking on both sides.

- Use the cream cheese filling sparingly as it is rich and flavorful. A little goes a long way.

Serving Suggestions

Pink Crêpes with Cream Cheese Filling can be served with a side of fresh fruit, a drizzle of honey or maple syrup, or a dollop of whipped cream. They can also be enjoyed on their own as a decadent and satisfying breakfast or brunch dish.

Cooking Techniques

The key cooking techniques for Pink Crêpes with Cream Cheese Filling include blending the beet into the batter until smooth, cooking the crepes in a small pan over medium heat, and flipping the crepes when the top starts to firm up. It is important to watch the crepes carefully to ensure they do not overcook.

Ingredient Substitutions

If you do not have cake flour, you can use all-purpose flour instead.

- You can substitute the fresh beet with beet powder for a quicker and easier alternative.

- If you do not have cream cheese, you can use mascarpone or ricotta cheese as a filling.

Make Ahead Tips

Pink Crêpes with Cream Cheese Filling can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat the crepes in a pan or microwave before serving.

Presentation Ideas

To make Pink Crêpes with Cream Cheese Filling even more visually appealing, you can garnish them with a sprinkle of chopped herbs, a drizzle of balsamic glaze, or a dusting of powdered sugar. Serve the crepes on a decorative plate or platter for an elegant presentation.

Pairing Recommendations

Pink Crêpes with Cream Cheese Filling pair well with a variety of beverages, such as coffee, tea, or orange juice. They also go well with a side of bacon or sausage for a savory breakfast option.

Storage and Reheating Instructions

Leftover Pink Crêpes with Cream Cheese Filling can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the crepes in a pan over low heat or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Pink Crêpes with Cream Cheese Filling contains approximately 300 calories.

Carbohydrates

Each serving of Pink Crêpes with Cream Cheese Filling contains approximately 25 grams of carbohydrates.

Fats

Each serving of Pink Crêpes with Cream Cheese Filling contains approximately 15 grams of fats.

Proteins

Each serving of Pink Crêpes with Cream Cheese Filling contains approximately 8 grams of proteins.

Vitamins and minerals

Pink Crêpes with Cream Cheese Filling are a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

Pink Crêpes with Cream Cheese Filling contain dairy (cream cheese) and eggs.

Summary

Pink Crêpes with Cream Cheese Filling are a delicious and nutritious dish that is rich in carbohydrates, fats, proteins, vitamins, and minerals. They are a satisfying meal that is perfect for a special occasion.

Summary

Pink Crêpes with Cream Cheese Filling are a delicious and colorful dish that is perfect for a special breakfast or brunch. The vibrant pink crepes are made with fresh beet and filled with a creamy and savory cream cheese filling. This dish is rich in carbohydrates, fats, proteins, vitamins, and minerals, making it a satisfying and nutritious meal option. Enjoy these crepes with a side of fresh fruit, a drizzle of honey, or a dollop of whipped cream for a decadent and indulgent treat.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Pink Crêpes with Cream Cheese Filling. It was many years ago, when I was just a young girl, that I first discovered this delightful treat. I had been visiting a distant aunt in the countryside, and she had invited me into her cozy kitchen to help her prepare a special dessert for a family gathering.

As we worked together, she pulled out a faded old recipe card from a tin box on her shelf. It was written in elegant script, with faded ink that had been smeared in places from years of use. The recipe was for Pink Crêpes with Cream Cheese Filling, and it sounded like nothing I had ever tasted before.

My aunt explained that the recipe had been passed down through her family for generations, originating from a dear friend who had once lived in France. She had made a few adjustments to the original recipe over the years, adding her own special touch to make it truly unique.

As we mixed the batter and poured it onto the hot griddle, I watched in amazement as the crêpes turned a delicate shade of pink. The aroma of butter and vanilla filled the kitchen, and I couldn't wait to try the finished product.

Once the crêpes were cooked, we spread a creamy filling of cream cheese, sugar, and a hint of lemon zest onto each one before folding them into neat little packages. The combination of the warm, soft crêpes and the tangy cream cheese filling was simply divine.

As I took my first bite, I knew that this recipe would become a favorite in my own kitchen. I asked my aunt if she would share the recipe with me, and she gladly agreed. I copied it down on a piece of paper and tucked it away in my apron pocket, knowing that I would cherish it for years to come.

When I returned home, I made Pink Crêpes with Cream Cheese Filling for my own family, and they were an instant hit. My children begged me to make them again and again, and soon it became a staple on our Sunday brunch menu.

Over the years, I have made this recipe for countless gatherings and special occasions. Each time, it brings back memories of that day in my aunt's kitchen, learning to make something new and delicious.

As I grow older, I find comfort in the familiar routines of cooking and baking. The act of creating something with my own hands, using recipes that have been passed down through generations, brings me joy and a sense of connection to the past.

And so, as I sit here now, writing down this story of how I learned to make Pink Crêpes with Cream Cheese Filling, I am filled with gratitude for the simple pleasures of life – a warm kitchen, a loving family, and a delicious recipe to share with those I hold dear.