Crepes may seem hard to make, but they’re actually pretty fail-proof once you’ve had a little practice. This recipe puts a fun twist on them with the addition of beet juice, which offers a pink tint, as well as the taking out the milk, eggs, butter, and white sugar and flour, all of which can weigh you down. Try these with a fresh green salad tossed with a lemon and olive oil vinaigrette.
- 1 1/2 cups whole-wheat flour
- 3 tablespoons agave syrup
- 1 teaspoon baking powder
- 1 cup almond milk
- 1/2 cup beet juice
- 2 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon sea salt
- Mix flour, agave, baking powder, almond milk, beet juice, 1 tablespoon oil, and sea salt in a bowl. (Mixture should be liquidy, not thick like pancake mix. Add more almond milk if it appears too thick.)
- Heat a frying pan over medium-high heat. Add remaining 1 tablespoon olive oil and tilt the pan to coat all surfaces.
- Add 3 tablespoons batter pan and tilt the pan in a circular motion to cover the entire bottom. Cook for 1-2 minutes until batter darkens.
- Loosen edges with a butter knife and flip crepe carefully. Cook for another minute. Set crepe to the side on a plate.
- Repeat with remaining batter.