Recipe: Crêpes with Sweet Potato Purée

Crêpes with a unique twist: This version features beetroot, marinated tofu and spinach salad. Recipe by Lena Fuchs, Mein leckeres Leben

Ingredients for 4 servings

For the batter:

• 250 g spelt flour
• 350 ml beetroot juice
• 100 ml sparkling water
• 2 eggs
• 1⁄2 tsp Bhutan Blossoms Szechuan Pepper Himalayan Salt Mix
• Butter or oil for frying

For the sweet potato purée:

• 400 g sweet potatoes
• 50 ml oat milk
• 1 tbsp extra virgin olive oil
• 1⁄2 tsp freshly grated ginger
• 1⁄4 tsp Bhutan Blossoms Szechuan Pepper Himalayan Salt Mix

You'll also need:

• 200 g smoked tofu
• 1 red or yellow bell pepper
• 1/2 tsp Bhutan Blossoms Tree Tomato Himalayan Salt Mix
• 4 tbsp extra virgin olive oil
• 4 tbsp lemon juice
• 2-3 tsp maple syrup
• 4 small handfuls of fresh spinach leaves
• A few freshly shelled pistachios
• Bhutan Blossoms Himalayan Flower Mix

Instructions:

1. To make the crêpes, combine all the ingredients for the batter and mix well. Heat a little butter or oil in a pan, add a ladle of batter and swirl the pan so that the bottom is evenly coated. Cook the crêpes one by one for about 2 minutes on each side. Stack them on a plate and cover with a cloth.
2. To make the sweet potato purée, peel the sweet potatoes and roughly dice them. Place them in a saucepan, cover with water and cook for 10 minutes until soft. Drain. Add the oat milk, olive oil, ginger and seasoning. Purée to a creamy consistency.
3. Dice or julienne the tofu and the bell peppers. Transfer to a bowl.
4. Stir together the olive oil, lemon juice, maple syrup and seasoning. Add half of this to the tofu/bell pepper mixture and combine.
5. Wash the spinach leaves, pat dry and toss with the rest of the marinade.
6. Spread each crêpe with 3-4 tablespoons of sweet potato purée. Distribute the tofu/bell pepper and the dressed spinach leaves onto the crêpes, fold the crêpes in half and serve.
7. Garnish with freshly shelled pistachios and a few dried flowers.