Beet crepe rolls with ricotta cheese and arugula

Name: Beet crepe rolls with ricotta cheese and arugula
Prep time: 10 min
Cook time: 4 min
Total time: 1 h 4 min
Yield: 3
Cuisine: En
Ingredients: 3/4 cup milk; 3/4 cup flour; 2.8 oz cooked beet; 1 egg; 1 pinch salt; 4.5 oz ricotta cheese; Arugula to taste; pepper to taste; salt to taste

Starter

Very Easy

1 h 4 m

254 Kcal

Have you ever tried the unusual combination of beet with ricotta and arugula? Our crepe rolls will surprise you! The beet, in addition to giving a vibrant color to the crepes, enriches the preparation with its antioxidant properties and its supply of vitamins and minerals. The fresh and light ricotta adds creaminess to the dish, while the arugula, with its slightly spicy and bitter flavor, creates a flavor contrast that perfectly balances the sweetness of the beet. Beet crepe rolls are also very versatile; you can stuff them with other ingredients and adapt them to your needs (find more information below in the tips section). Follow the recipe explained step by step, try this cold vegetarian appetizer now that will amaze your guests!

Ingredients

For the beet crepes:

3/4 cup milk
3/4 cup flour
2.8 oz cooked beet
1 egg
1 pinch salt

For the crepe filling:

4.5 oz ricotta cheese
Arugula to taste
pepper to taste
salt to taste

Materials

Cling film
Blender
Non-stick frying pan
Bowl
Knife

Preparation

Preparation10 min

Waiting time50 min

Cook time4 min

Peel the beet (if not already peeled) and cut it into pieces.
Place the chopped beet in the blender jug and add the egg, milk, flour, and a pinch of salt. Blend until smooth, then cover and refrigerate for 20 minutes.
After this time has passed, heat the nonstick skillet (or a crepe pan). Butter when hot (see tips below), then pour in a ladleful of batter.
Move the pan in all directions to distribute the batter well, then let it cook for about 2 minutes. Turn the crepe over and cook on the other side for another 2 minutes. Repeat until the batter is finished.
Allow the crepes to cool and in the meantime prepare the ricotta cream. Place the ricotta in a bowl, add pepper and salt, and combine it all with a spoon until creamy.
Arrange a beet crepe (cold) on the plate, add a generous spoonful of ricotta cream and spread it all over the surface.
Add a handful of arugula and distribute evenly.
Roll the beet crepes stuffed with ricotta and arugula cream. Arrange them on a plate, cover with foil and let them rest in the freezer for 25 minutes (this step will help you cut them more easily).
After this time has passed, take back the stuffed crepes and cut them into pieces with a sharp knife.
Beet crepe rolls with ricotta and arugula are ready.