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🍽️ Goat Cheese and Date Rolls in Beetroot Crepes

58 kcal · 30 min · 4 servings

Ingredients

• 100 g spelt whole wheat flour
• salt
• 30 g melted butter
• 3 eggs
• 150 ml milk (3.5% fat)
• 80 ml beetroot juice
• 6 tsp rapeseed oil
• 4 dried dates (pitted)
• 2 tbsp walnut kernels (15 g each)
• 250 g goat cream cheese (45% fat in dry matter)
• pepper
• dried thyme

Instructions

1. 1. Put the flour into a bowl and add a pinch of salt.
2. 2. Whisk the butter, eggs, 100 milliliters of milk, and the beetroot juice in a separate bowl until well combined.
3. 3. Add the flour mixture to the liquid mixture and stir everything together until a smooth batter forms.
4. 4. Let the batter rest for 10 minutes.
5. 5. Heat a pan and lightly brush it with oil.
6. 6. Pour 1 to 2 tablespoons of batter into the hot pan.
7. 7. Cook the crepe on the first side for 2 minutes.
8. 8. Flip the crepe and cook the second side for another 2 minutes.
9. 9. Remove the finished crepe from the pan and set it aside.
10. 10. Repeat the cooking process until all the batter is used up and you have 6 crepes in total.
11. 11. Cut the dates into small pieces.
12. 12. Roughly chop the walnuts.
13. 13. Stir the goat cream cheese until creamy.
14. 14. Fold in the date pieces and walnuts into the cream cheese mixture.
15. 15. Season the filling with salt, pepper, and thyme.
16. 16. Spread the cheese filling evenly over the crepes.
17. 17. Roll the crepes up tightly.
18. 18. Cut the rolls diagonally into pieces about 2 centimeters wide.
19. 19. Secure the rolls with wooden skewers.
20. 20. Serve the finished rolls.

Nutrition per serving

• kcal: 58
• Protein: 2 g · Fett/Fat: 4 g · Carbs: 3 g