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: 200 ml milk; 90 g all-purpose flour; 80 g cooked beet; 1 egg; 1 pinch of salt; 125 g ricotta; 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! In addition to giving the crepes a vibrant color, beet enriches the dish with its antioxidant properties and its vitamins and minerals. Fresh and light ricotta adds creaminess to the dish, while arugula, with its slightly peppery, bitter flavor, creates a contrast that perfectly balances the sweetness of the beet. Beet crepe rolls are also very versatile: you can fill them with other ingredients and adapt them to your needs (you’ll find more information below in the tips section). Follow the recipe explained step by step and try this cold vegetarian appetizer that will amaze your guests!

Ingredients

For the beet crepes:

200 ml milk
90 g all-purpose flour
80 g cooked beet
1 egg
1 pinch of salt

For the crepe filling:

125 g ricotta
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 up the beet crepes filled with ricotta cream and arugula. Arrange them on a plate, cover with cling film, and let them rest in the freezer for 25 minutes (this will make them easier to cut).
After this time, take the filled crepes out and cut them into pieces with a sharp knife.
Beet crepe rolls with ricotta and arugula are ready.

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FAQ ❓

How long do beet crepe rolls with ricotta and arugula keep?

They’ll keep for a couple of days in the refrigerator in an airtight container. Let them stand at room temperature for at least 10 minutes before serving.

Can I make the beet crepes in advance?

Of course. The crepes will keep for 3 days in the refrigerator if covered tightly with cling film.

What can I use instead of ricotta?

You can replace it with other creamy cheeses, such as fresh goat cheese, Philadelphia, or robiola, or with homemade vegan herb cheese.

What can I add to make the beet crepe rolls crunchier?

You can add chopped walnuts, chopped almonds, or pine nuts to the filling.

What can I do with leftover beet?

You can use it in salads, use it to make a velvety soup, or make a delicious beet and Gorgonzola risotto.

Can I use traditional crepes for this recipe?

Of course. Find the detailed recipe by clicking here.

How do I butter the pan for making crepes?

Place a small piece of butter in a paper towel. When the pan is hot, rub it over the entire surface, being careful not to burn your fingers.

Nutrition

for 1 serving / for 100 g

Calories: 254Kcal

Carbo: 30.2g
Total fat: 7.5g
Saturated fat: 4.1g
Proteins: 13.9g
Fibers: 3.3g
Sugar: 9g
ProPoints: 7
SmartPoints: 9

Nutritional information for 1 serving (283g)

Cookware

burner

Attributes

Keep refrigerated

Zero waste

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

Comments

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