Beetroot, Mushroom and Goat's Cheese Crepes

Preparation

Strain the beetroot and pat dry on kitchen paper.

In a food processor blend 250g of the beets with a little of the milk to get a smooth puree add the honey and blitz until fully incorporated.

Sieve the flour and salt together.

Beat the eggs.

Make a well in the centre of the dry ingredients and add the eggs and the puree.

Gradually mix to achieve a smooth thin batter adding a little more milk if it’s too thick.

Heat a griddle or frying pan if you don’t have a griddle and brush lightly with oil. Using a small ladle pour the batter into a preheated frying pan to cover the bottom in a thin layer. Cook slowly until bubbles start to appear in the rounds and they are golden brown on the bottom. Turn over and leave for about a minute then remove and place on a wire cooling tray. Repeat the process until all the mix is used.

For the filling cut the remaining beets into wedges.

Heat a frying pan and add the oil. Add the beets and fry until golden.

Add the mushrooms and cook for a further 2 minutes.

Add the spinach and toss to wilt.

Crumble in the cheese and walnuts. Toss and remove the pan from the heat. The residual heat of the pan will soften the cheese. Season to taste.

Divide the mix between the crepes, wrap and serve straight away with some mixed salad.