I love Valentine's day. I can't help but have some fun with at least one of the meals we make. Last year I made pink beet pancakes, and they were a hit. Breakfast isn't so easy to make into something fun now with our oldest in school, so I decided to do crepes for lunch. I figured since the beets worked so well last year, I'd do them again this year. They turned out great!
Isn't that a beautiful pink color? And for fun, I sliced the strawberries into hearts to go with and made whipped cream.
Just lots of yum!
Don't they just look delish? Oh, and did you know that February 2 was crepe day? Made crepes then as well... did about 1 and 1/2 recipe and it ended up not being quite enough.
Valentine's Crepes
Ingredients
1 1/2 cups flour
1/2 tsp baking powder1 Tablespoon sugar (I omitted this)
2 cups milk
2 Tablespoon melted butter
2 eggs
1/2 tsp vanilla
Mix the dry ingredients together. Add the rest of the ingredients and mix until smooth. Add 2 or 3 Tablespoons beet puree* to the mix to make it pink.
Heat a pan on medium low heat with butter to grease it. Then put 1/4 cup batter and swirl it to a thin circle. When cooked enough to lift it (doesn't take long, maybe a minute or so) loosen the edges with a spatula and flip. Cook a minute more. Then remove, recoat the pan with a little butter, and do it again. It will probably take almost an hour, but it is worth it.
Serve with whipped cream and fruit! So tasty.
Whipped Cream
Whip one cup of whipping cream with 1/4 cup date paste** until peaks form.
*Beet Puree - Wrap beets in tin foil, and roast in the oven at 350F for 45-60minutes. Remove, and wait until cool to the touch. Then, using plastic gloves (or plastic bags), remove the skin (it's slippery and actually comes off pretty easily). Puree the beets in a food processor, and store in the fridge for a week or freeze for up to three months.
**Date paste - Soak dates overnight in a bit of water. Place in a food processor and process until smooth. Store in the fridge for 3 months.
