Beet crepe rolls with ricotta cheese and arugula

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

• 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.