MAKES 12 CREPES, 6 SERVINGS / ACTIVE TIME: 1 HR / INACTIVE TIME: 30 MIN
These crepes don’t have a strong beet flavor, so they can easily be stuffed with whatever ingredients you choose without worrying about how those ingredients will go with beets. The color is beautiful and a great intro to using vegetable pulp in ordinary baked or flour recipes.
2 large eggs
1¼ cups milk
¾ cup all-purpose flour
¼ cup Beet Pulp Powder (right)
3 tablespoons unsalted butter, plus additional butter for the pan
¼ teaspoon salt
In a medium bowl, combine the eggs, milk, flour, beet powder, butter, and salt. Chill in the refrigerator for 30 minutes or up to 48 hours.
Heat an 8-inch nonstick pan over medium heat and melt a dab of butter in the pan to coat it. Pour about ¼ cup batter into the pan, swirling to spread it evenly. Cook for 30 seconds, then flip and cook on the other side for another 10 seconds, until lightly browned. Remove and let cool. Continue with the rest of the batter to make about 12 crepes, adding dabs of butter from time to time if the pan becomes too dry.
To serve, stack the crepes, and let each person choose their favorite filling to slather on one side of a crepe and then fold in half and then once again in quarters. They will store well for several days in plastic bags in the refrigerator.
MAKES ¼ CUP / ACTIVE TIME: 10 MIN / TOTAL TIME: 8 TO 10 HRS
I love how colorful this looks using beets. You can pulp and dry other vegetables as well.
2 cups beet pulp, leftover from home juicing or from a local juice bar
Use a dehydrator with a temperature gage or, alternatively, preheat the oven, to 150°F. Spread the beet pulp on a baking sheet. Dehydrate for 8 to 10 hours, or dry in the oven, until completely dry. Store in an airtight container without direct exposure to light for up to 6 months. When ready to use, grind to a fine powder in a spice or coffee grinder.